Grilled Chicken and Roasted Vegetable Plate with Creamy Roasted Red Pepper Hummus

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

Grilled Chicken and Roasted Vegetable Plate with Creamy Roasted Red Pepper Hummus

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Roasted Vegetable Plate with Creamy Roasted Red Pepper Hummus

Savor a plate bursting with flavors: tender grilled chicken breast paired with a medley of smoky roasted vegetables and a silky, tangy roasted red pepper hummus. This balanced meal brings together char-grilled protein, sweet roasted veggies, and a vibrant dip that elevates every bite.

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NUTRITION

478kcal
Protein
45g
Fat
18.8g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Sliced Zucchini

1 medium Red Bell Pepper

1/2 cup Sliced Red Onion

1 tsp Olive Oil

3 tbsp Chickpeas

3 tbsp Roasted Red Pepper

1 tbsp Tahini

1 tbsp Lemon Juice

1 clove Garlic

1 tsp Smoked Paprika

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F for roasting the vegetables.

  • 2

    Season the chicken breast with salt, pepper, and smoked paprika.

  • 3

    Grill the chicken breast on a preheated grill or grill pan over medium heat for about 6-7 minutes per side until fully cooked and slightly charred.

  • 4

    While the chicken is grilling, chop the zucchini, red bell pepper, and red onion. Toss them with olive oil, salt, and pepper, then spread them out on a baking sheet.

  • 5

    Roast the vegetables in the oven for 15-20 minutes or until tender and lightly caramelized.

  • 6

    For the hummus, combine chickpeas, roasted red peppers, tahini, lemon juice, garlic, a pinch of salt, and a drizzle of olive oil in a food processor. Blend until smooth. Adjust seasoning as needed.

  • 7

    Plate the grilled chicken alongside the roasted vegetables and a generous spoonful of the creamy roasted red pepper hummus.

  • 8

    Serve warm and enjoy this vibrant, balanced meal.

Grilled Chicken and Roasted Vegetable Plate with Creamy Roasted Red Pepper Hummus

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

Grilled Chicken and Roasted Vegetable Plate with Creamy Roasted Red Pepper Hummus

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Roasted Vegetable Plate with Creamy Roasted Red Pepper Hummus

Savor a plate bursting with flavors: tender grilled chicken breast paired with a medley of smoky roasted vegetables and a silky, tangy roasted red pepper hummus. This balanced meal brings together char-grilled protein, sweet roasted veggies, and a vibrant dip that elevates every bite.

NUTRITION

478kcal
Protein
45g
Fat
18.8g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Sliced Zucchini

1 medium Red Bell Pepper

1/2 cup Sliced Red Onion

1 tsp Olive Oil

3 tbsp Chickpeas

3 tbsp Roasted Red Pepper

1 tbsp Tahini

1 tbsp Lemon Juice

1 clove Garlic

1 tsp Smoked Paprika

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F for roasting the vegetables.

  • 2

    Season the chicken breast with salt, pepper, and smoked paprika.

  • 3

    Grill the chicken breast on a preheated grill or grill pan over medium heat for about 6-7 minutes per side until fully cooked and slightly charred.

  • 4

    While the chicken is grilling, chop the zucchini, red bell pepper, and red onion. Toss them with olive oil, salt, and pepper, then spread them out on a baking sheet.

  • 5

    Roast the vegetables in the oven for 15-20 minutes or until tender and lightly caramelized.

  • 6

    For the hummus, combine chickpeas, roasted red peppers, tahini, lemon juice, garlic, a pinch of salt, and a drizzle of olive oil in a food processor. Blend until smooth. Adjust seasoning as needed.

  • 7

    Plate the grilled chicken alongside the roasted vegetables and a generous spoonful of the creamy roasted red pepper hummus.

  • 8

    Serve warm and enjoy this vibrant, balanced meal.