Name: Creamy Roasted Red Pepper Hummus Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken Breast; 1/2 cup Cooked Chickpeas; 1/2 cup Cooked Quinoa; 1 Tbsp Tahini; 1 Medium Roasted Red Pepper; 1 tsp Olive Oil; 1 Garlic Clove; 1 Tbsp Lemon Juice; Salt & Pepper to taste

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Red Pepper Hummus Bowl

Enjoy a vibrant bowl featuring a creamy roasted red pepper hummus served over a nourishing bed of fluffy quinoa and tender grilled chicken. The smoky sweetness of roasted red peppers blends with garlic, lemon, and tahini to create a silky hummus, perfectly balanced by nutrient-rich chickpeas and complemented by the lean protein of grilled chicken. A delightful harmony of textures and flavors makes this bowl both satisfying and energizing.

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NUTRITION

Protein

42.7g

Fat

18.6g

Carbs

51.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Chickpeas

1/2 cup Cooked Quinoa

1 Tbsp Tahini

1 Medium Roasted Red Pepper

1 tsp Olive Oil

1 Garlic Clove

1 Tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

1
Preheat a grill pan or skillet over medium heat and lightly oil it.
2
Season the chicken breast with salt and pepper. Grill or pan-sear for about 5-6 minutes per side until cooked through and juices run clear.
3
In a food processor, combine the chickpeas, tahini, roasted red pepper (reserve a few slices for garnish), garlic, lemon juice, olive oil, salt, and pepper. Blend until smooth and creamy; adjust seasoning as needed.
4
In a bowl, layer the cooked quinoa as the base.
5
Slice the grilled chicken into strips and arrange over the quinoa.
6
Top with a generous dollop of the roasted red pepper hummus and garnish with the reserved red pepper slices.
7
Drizzle a little extra olive oil if desired and serve immediately.