Creamy Roasted Red Pepper Hummus Bowl

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

Creamy Roasted Red Pepper Hummus Bowl

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Red Pepper Hummus Bowl

Enjoy a vibrant, protein-packed bowl featuring luscious roasted red pepper hummus, tender grilled chicken, and wholesome quinoa with a fresh bed of baby spinach. This dish balances tangy, smoky flavors with a creamy texture, making it a satisfying meal for any time of the day.

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NUTRITION

541kcal
Protein
48.6g
Fat
19.7g
Carbs
43.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.5 cup Chickpeas (for hummus)

1 tbsp Tahini

0.5 cup Roasted Red Bell Pepper

1 tbsp Lemon Juice

1 tsp Olive Oil

1 clove Garlic

0.25 cup Cooked Quinoa

1 cup Baby Spinach

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PREPARATION

  • 1

    Preheat a grill pan or skillet over medium heat. Season the chicken breast with salt and pepper, and grill for about 6-7 minutes per side until fully cooked. Let it rest and then slice into strips.

  • 2

    In a food processor, combine chickpeas, tahini, roasted red bell pepper, lemon juice, garlic, and olive oil. Blend until smooth, adding a little water if needed to achieve a creamy consistency. Season with salt and pepper to taste.

  • 3

    Assemble the bowl by spreading a generous layer of roasted red pepper hummus at the bottom.

  • 4

    Add the cooked quinoa evenly over the hummus. Top with the grilled chicken slices and a bed of fresh baby spinach.

  • 5

    Drizzle any remaining hummus or a light squeeze of lemon over the bowl if desired. Enjoy immediately.

Creamy Roasted Red Pepper Hummus Bowl

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

Creamy Roasted Red Pepper Hummus Bowl

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Red Pepper Hummus Bowl

Enjoy a vibrant, protein-packed bowl featuring luscious roasted red pepper hummus, tender grilled chicken, and wholesome quinoa with a fresh bed of baby spinach. This dish balances tangy, smoky flavors with a creamy texture, making it a satisfying meal for any time of the day.

NUTRITION

541kcal
Protein
48.6g
Fat
19.7g
Carbs
43.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.5 cup Chickpeas (for hummus)

1 tbsp Tahini

0.5 cup Roasted Red Bell Pepper

1 tbsp Lemon Juice

1 tsp Olive Oil

1 clove Garlic

0.25 cup Cooked Quinoa

1 cup Baby Spinach

PREPARATION

  • 1

    Preheat a grill pan or skillet over medium heat. Season the chicken breast with salt and pepper, and grill for about 6-7 minutes per side until fully cooked. Let it rest and then slice into strips.

  • 2

    In a food processor, combine chickpeas, tahini, roasted red bell pepper, lemon juice, garlic, and olive oil. Blend until smooth, adding a little water if needed to achieve a creamy consistency. Season with salt and pepper to taste.

  • 3

    Assemble the bowl by spreading a generous layer of roasted red pepper hummus at the bottom.

  • 4

    Add the cooked quinoa evenly over the hummus. Top with the grilled chicken slices and a bed of fresh baby spinach.

  • 5

    Drizzle any remaining hummus or a light squeeze of lemon over the bowl if desired. Enjoy immediately.