YOUR SOLIN GENERATED RECIPE
Fresh Herb-Whipped Hummus Board with Roasted Vegetables
A vibrant, nutrient-packed board featuring a silky, herb-infused hummus paired with roasted veggies and tender grilled chicken. This colorful meal delights the senses with its fresh, zesty flavors and varied textures, making it perfect for breakfast, lunch, or dinner.
INGREDIENTS
½ cup cooked Chickpeas
1 tbsp Tahini
1 tsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
1 clove Garlic
2 tbsp chopped Fresh Parsley
Salt & Black Pepper to taste
3 oz Chicken Breast
½ cup roasted Red Bell Pepper
½ cup roasted Zucchini
PREPARATION
Preheat your oven to 425°F.
Rinse and drain the chickpeas. In a blender or food processor, combine the chickpeas, tahini, lemon juice, olive oil, garlic, and fresh parsley. Blend until smooth, adding a little water if needed to reach a creamy consistency. Season with salt and black pepper to taste.
Slice the red bell pepper and zucchini into strips. Toss them lightly with a drizzle of olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast in the preheated oven for about 20 minutes, until tender and slightly charred.
Meanwhile, season the chicken breast with salt and pepper. Grill it on a preheated grill pan or outdoor grill over medium-high heat for about 5-6 minutes per side or until fully cooked and juicy.
Once cooked, slice the chicken into bite-sized pieces. On a serving board, spoon the fresh herb-whipped hummus in the center and artfully arrange the roasted vegetables and sliced grilled chicken around it.
Finish with a sprinkle of extra fresh parsley or a dash more black pepper if desired, and serve immediately.