Fresh Herb-Whipped Hummus Bowl with Roasted Vegetables

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

Fresh Herb-Whipped Hummus Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Fresh Herb-Whipped Hummus Bowl with Roasted Vegetables

Savor a vibrant bowl featuring creamy, homemade herb-whipped hummus as the base, layered with a medley of roasted bell peppers, zucchini, and red onions, then topped with tender grilled chicken breast strips. This dish melds fresh herbs with bright lemon and garlic for a delightful, balanced meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

582kcal
Protein
45g
Fat
19.7g
Carbs
60.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas

1 tbsp Tahini

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 Garlic Clove

2 tbsp Fresh Parsley (chopped)

2 tbsp Fresh Cilantro (chopped)

1/2 cup Red Bell Pepper (diced)

1/2 cup Zucchini (sliced)

1/4 cup Red Onion (sliced)

3 oz Grilled Chicken Breast

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Rinse and drain the chickpeas. In a food processor, combine the chickpeas, tahini, olive oil, lemon juice, garlic, parsley, and cilantro. Blend until smooth and creamy, adding a splash of water if needed to reach your desired consistency.

  • 2

    Preheat your oven to 400°F. Toss the red bell pepper, zucchini, and red onion with a small drizzle of olive oil, salt, and pepper. Spread them out on a baking sheet and roast for about 15-20 minutes until tender and slightly charred.

  • 3

    Season the chicken breast with salt, pepper, and your favorite herbs, then grill or pan-sear until fully cooked. Once done, slice into strips.

  • 4

    Assemble the bowl by spreading a generous layer of the herb-whipped hummus at the bottom. Arrange the roasted vegetables on one side and the grilled chicken strips on the other.

  • 5

    Garnish with additional fresh herbs if desired and serve immediately.

Fresh Herb-Whipped Hummus Bowl with Roasted Vegetables

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

Fresh Herb-Whipped Hummus Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Fresh Herb-Whipped Hummus Bowl with Roasted Vegetables

Savor a vibrant bowl featuring creamy, homemade herb-whipped hummus as the base, layered with a medley of roasted bell peppers, zucchini, and red onions, then topped with tender grilled chicken breast strips. This dish melds fresh herbs with bright lemon and garlic for a delightful, balanced meal.

NUTRITION

582kcal
Protein
45g
Fat
19.7g
Carbs
60.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas

1 tbsp Tahini

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 Garlic Clove

2 tbsp Fresh Parsley (chopped)

2 tbsp Fresh Cilantro (chopped)

1/2 cup Red Bell Pepper (diced)

1/2 cup Zucchini (sliced)

1/4 cup Red Onion (sliced)

3 oz Grilled Chicken Breast

PREPARATION

  • 1

    Rinse and drain the chickpeas. In a food processor, combine the chickpeas, tahini, olive oil, lemon juice, garlic, parsley, and cilantro. Blend until smooth and creamy, adding a splash of water if needed to reach your desired consistency.

  • 2

    Preheat your oven to 400°F. Toss the red bell pepper, zucchini, and red onion with a small drizzle of olive oil, salt, and pepper. Spread them out on a baking sheet and roast for about 15-20 minutes until tender and slightly charred.

  • 3

    Season the chicken breast with salt, pepper, and your favorite herbs, then grill or pan-sear until fully cooked. Once done, slice into strips.

  • 4

    Assemble the bowl by spreading a generous layer of the herb-whipped hummus at the bottom. Arrange the roasted vegetables on one side and the grilled chicken strips on the other.

  • 5

    Garnish with additional fresh herbs if desired and serve immediately.