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

Savor a vibrant bowl featuring silky roasted red pepper hummus combined with crunchy roasted chickpeas, tender grilled chicken breast, and fresh mixed greens. This balanced bowl delivers a satisfying mix of textures and flavors, with a slight tang from lemon and a dash of olive oil drizzle that pulls everything together.

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NUTRITION

494kcal
Protein
40.1g
Fat
17.8g
Carbs
39.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Grilled Chicken Breast

1/3 cup Roasted Red Pepper Hummus (~80g)

1/4 cup Roasted Chickpeas (~40g)

1 cup Mixed Greens

1 tsp Extra Virgin Olive Oil

2 medium Roasted Red Pepper Slices (garnish)

1 Lemon Wedge (garnish)

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PREPARATION

  • 1

    Preheat your oven to 400°F for roasting chickpeas if not pre-roasted. Rinse and pat dry a can of chickpeas, season with salt, pepper, and a drizzle of olive oil, then roast on a baking sheet for 20-25 minutes until crispy.

  • 2

    Season the chicken breast with your favorite spices, then grill over medium heat for about 6-7 minutes per side until fully cooked. Allow it to rest, then slice into strips.

  • 3

    In a bowl, lay down a base of mixed greens. Spoon in the roasted red pepper hummus as a creamy layer.

  • 4

    Arrange the grilled chicken slices and roasted chickpeas on top of the greens.

  • 5

    Garnish with roasted red pepper slices and a lemon wedge. Drizzle with a teaspoon of extra virgin olive oil.

  • 6

    Squeeze the lemon over the bowl just before serving for a bright, fresh finish.

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

Savor a vibrant bowl featuring silky roasted red pepper hummus combined with crunchy roasted chickpeas, tender grilled chicken breast, and fresh mixed greens. This balanced bowl delivers a satisfying mix of textures and flavors, with a slight tang from lemon and a dash of olive oil drizzle that pulls everything together.

NUTRITION

494kcal
Protein
40.1g
Fat
17.8g
Carbs
39.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Grilled Chicken Breast

1/3 cup Roasted Red Pepper Hummus (~80g)

1/4 cup Roasted Chickpeas (~40g)

1 cup Mixed Greens

1 tsp Extra Virgin Olive Oil

2 medium Roasted Red Pepper Slices (garnish)

1 Lemon Wedge (garnish)

PREPARATION

  • 1

    Preheat your oven to 400°F for roasting chickpeas if not pre-roasted. Rinse and pat dry a can of chickpeas, season with salt, pepper, and a drizzle of olive oil, then roast on a baking sheet for 20-25 minutes until crispy.

  • 2

    Season the chicken breast with your favorite spices, then grill over medium heat for about 6-7 minutes per side until fully cooked. Allow it to rest, then slice into strips.

  • 3

    In a bowl, lay down a base of mixed greens. Spoon in the roasted red pepper hummus as a creamy layer.

  • 4

    Arrange the grilled chicken slices and roasted chickpeas on top of the greens.

  • 5

    Garnish with roasted red pepper slices and a lemon wedge. Drizzle with a teaspoon of extra virgin olive oil.

  • 6

    Squeeze the lemon over the bowl just before serving for a bright, fresh finish.