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 bowl featuring silky roasted red pepper hummus, tender grilled chicken, protein-packed chickpeas, and fluffy quinoa, all topped with a medley of fresh vegetables. This meal balances creamy textures with crunchy greens and a burst of citrus dressing, delivering a satisfying blend of savory and tangy flavors.

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NUTRITION

506kcal
Protein
39.8g
Fat
17.9g
Carbs
46.6g

SERVINGS

1 serving

INGREDIENTS

3 oz Grilled Chicken Breast

1/4 cup Roasted Red Pepper Hummus

1/2 cup Cooked Quinoa

1/4 cup Roasted Chickpeas

1/2 cup Roasted Red Pepper Strips

1 cup Mixed Greens

1 tbsp Lemon-Tahini Dressing

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PREPARATION

  • 1

    Preheat a grill or grill pan over medium-high heat. Season the chicken breast with salt and pepper, then grill for about 6-7 minutes on each side until fully cooked. Let it rest before slicing.

  • 2

    Prepare the quinoa according to package instructions; typically simmer 1/2 cup quinoa in water until fluffy.

  • 3

    While the chicken and quinoa are cooking, assemble your bowl with mixed greens and arrange the roasted red pepper strips and roasted chickpeas on top.

  • 4

    Spoon the roasted red pepper hummus over the greens.

  • 5

    Slice the grilled chicken into strips and arrange them in the bowl, then add the cooked quinoa.

  • 6

    Drizzle the lemon-tahini dressing over the bowl for a zesty finish.

  • 7

    Toss gently to combine flavors and serve 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 bowl featuring silky roasted red pepper hummus, tender grilled chicken, protein-packed chickpeas, and fluffy quinoa, all topped with a medley of fresh vegetables. This meal balances creamy textures with crunchy greens and a burst of citrus dressing, delivering a satisfying blend of savory and tangy flavors.

NUTRITION

506kcal
Protein
39.8g
Fat
17.9g
Carbs
46.6g

SERVINGS

1 serving

INGREDIENTS

3 oz Grilled Chicken Breast

1/4 cup Roasted Red Pepper Hummus

1/2 cup Cooked Quinoa

1/4 cup Roasted Chickpeas

1/2 cup Roasted Red Pepper Strips

1 cup Mixed Greens

1 tbsp Lemon-Tahini Dressing

PREPARATION

  • 1

    Preheat a grill or grill pan over medium-high heat. Season the chicken breast with salt and pepper, then grill for about 6-7 minutes on each side until fully cooked. Let it rest before slicing.

  • 2

    Prepare the quinoa according to package instructions; typically simmer 1/2 cup quinoa in water until fluffy.

  • 3

    While the chicken and quinoa are cooking, assemble your bowl with mixed greens and arrange the roasted red pepper strips and roasted chickpeas on top.

  • 4

    Spoon the roasted red pepper hummus over the greens.

  • 5

    Slice the grilled chicken into strips and arrange them in the bowl, then add the cooked quinoa.

  • 6

    Drizzle the lemon-tahini dressing over the bowl for a zesty finish.

  • 7

    Toss gently to combine flavors and serve immediately.