Fresh Herb-Roasted Vegetable and Hummus Bowl with Grilled Chicken

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

Fresh Herb-Roasted Vegetable and Hummus Bowl with Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Fresh Herb-Roasted Vegetable and Hummus Bowl with Grilled Chicken

Enjoy a vibrant bowl bursting with roasted seasonal vegetables, hearty chickpeas, and creamy hummus, elevated with tender grilled chicken and fresh herbs. This dish offers a delightful balance of textures and aromatic flavors that make each bite exciting and satisfying.

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NUTRITION

553kcal
Protein
40.7g
Fat
19.9g
Carbs
58.5g

SERVINGS

1 serving

INGREDIENTS

1 cup chopped Zucchini (124g)

1 medium Red Bell Pepper (119g)

1 cup cubed Eggplant (99g)

1 cup Cherry Tomatoes (149g)

1/2 cup Chickpeas (82g)

3 ounces Grilled Chicken Breast (85g)

2 tablespoons Hummus (40g)

1/2 tablespoon Olive Oil (7g)

2 tablespoons Fresh Herbs, chopped (8g)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss chopped zucchini, red bell pepper slices, cubed eggplant, and cherry tomatoes in a bowl with olive oil, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for 20-25 minutes until tender and slightly caramelized.

  • 4

    Meanwhile, season the chicken breast lightly with salt, pepper, and a pinch of fresh herbs, then grill over medium-high heat for about 6-7 minutes per side until fully cooked and internal temperature reaches 165°F.

  • 5

    Assemble the bowl by placing the roasted vegetables and chickpeas as the base, then slice the grilled chicken breast and add on top.

  • 6

    Finish with dollops of hummus and garnish with extra fresh herbs.

  • 7

    Serve warm and enjoy your nutritious, flavorful bowl.

Fresh Herb-Roasted Vegetable and Hummus Bowl with Grilled Chicken

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

Fresh Herb-Roasted Vegetable and Hummus Bowl with Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Fresh Herb-Roasted Vegetable and Hummus Bowl with Grilled Chicken

Enjoy a vibrant bowl bursting with roasted seasonal vegetables, hearty chickpeas, and creamy hummus, elevated with tender grilled chicken and fresh herbs. This dish offers a delightful balance of textures and aromatic flavors that make each bite exciting and satisfying.

NUTRITION

553kcal
Protein
40.7g
Fat
19.9g
Carbs
58.5g

SERVINGS

1 serving

INGREDIENTS

1 cup chopped Zucchini (124g)

1 medium Red Bell Pepper (119g)

1 cup cubed Eggplant (99g)

1 cup Cherry Tomatoes (149g)

1/2 cup Chickpeas (82g)

3 ounces Grilled Chicken Breast (85g)

2 tablespoons Hummus (40g)

1/2 tablespoon Olive Oil (7g)

2 tablespoons Fresh Herbs, chopped (8g)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss chopped zucchini, red bell pepper slices, cubed eggplant, and cherry tomatoes in a bowl with olive oil, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for 20-25 minutes until tender and slightly caramelized.

  • 4

    Meanwhile, season the chicken breast lightly with salt, pepper, and a pinch of fresh herbs, then grill over medium-high heat for about 6-7 minutes per side until fully cooked and internal temperature reaches 165°F.

  • 5

    Assemble the bowl by placing the roasted vegetables and chickpeas as the base, then slice the grilled chicken breast and add on top.

  • 6

    Finish with dollops of hummus and garnish with extra fresh herbs.

  • 7

    Serve warm and enjoy your nutritious, flavorful bowl.