Herb-Roasted Chicken with Roasted Vegetables and Creamy Roasted Red Pepper Hummus

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

Herb-Roasted Chicken with Roasted Vegetables and Creamy Roasted Red Pepper Hummus

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Roasted Vegetables and Creamy Roasted Red Pepper Hummus

Enjoy a savory plate featuring tender herb-roasted chicken paired with a colorful medley of roasted vegetables, all complemented by a creamy, vibrant roasted red pepper hummus. This dish balances fresh, roasted flavors with a satisfying protein punch to keep you energized.

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NUTRITION

439kcal
Protein
38.6g
Fat
16.8g
Carbs
32.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Mixed Bell Pepper

1 medium Zucchini

1 small Red Onion

1/4 cup Roasted Red Pepper Hummus

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

2 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Prepare the chicken: Pat the chicken breast dry and season with salt, pepper, fresh rosemary, and thyme. Drizzle with one teaspoon of olive oil.

  • 3

    Place the chicken breast on a baking sheet and roast in the oven for about 20-25 minutes, or until the internal temperature reaches 165°F (74°C).

  • 4

    While the chicken roasts, chop the mixed bell pepper, zucchini, and red onion into bite-sized pieces.

  • 5

    On another baking sheet, toss the chopped vegetables with the remaining olive oil, salt, and pepper. Roast in the oven for 15-20 minutes until tender and slightly caramelized.

  • 6

    For the hummus, if preparing from scratch, combine roasted red peppers, chickpeas, olive oil, lemon juice, garlic, and a pinch of salt in a blender and process until creamy. Alternatively, use pre-made roasted red pepper hummus.

  • 7

    To serve, plate the sliced herb-roasted chicken with a generous serving of the roasted vegetables and a side dollop of creamy roasted red pepper hummus.

Herb-Roasted Chicken with Roasted Vegetables and Creamy Roasted Red Pepper Hummus

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

Herb-Roasted Chicken with Roasted Vegetables and Creamy Roasted Red Pepper Hummus

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Roasted Vegetables and Creamy Roasted Red Pepper Hummus

Enjoy a savory plate featuring tender herb-roasted chicken paired with a colorful medley of roasted vegetables, all complemented by a creamy, vibrant roasted red pepper hummus. This dish balances fresh, roasted flavors with a satisfying protein punch to keep you energized.

NUTRITION

439kcal
Protein
38.6g
Fat
16.8g
Carbs
32.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Mixed Bell Pepper

1 medium Zucchini

1 small Red Onion

1/4 cup Roasted Red Pepper Hummus

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

2 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Prepare the chicken: Pat the chicken breast dry and season with salt, pepper, fresh rosemary, and thyme. Drizzle with one teaspoon of olive oil.

  • 3

    Place the chicken breast on a baking sheet and roast in the oven for about 20-25 minutes, or until the internal temperature reaches 165°F (74°C).

  • 4

    While the chicken roasts, chop the mixed bell pepper, zucchini, and red onion into bite-sized pieces.

  • 5

    On another baking sheet, toss the chopped vegetables with the remaining olive oil, salt, and pepper. Roast in the oven for 15-20 minutes until tender and slightly caramelized.

  • 6

    For the hummus, if preparing from scratch, combine roasted red peppers, chickpeas, olive oil, lemon juice, garlic, and a pinch of salt in a blender and process until creamy. Alternatively, use pre-made roasted red pepper hummus.

  • 7

    To serve, plate the sliced herb-roasted chicken with a generous serving of the roasted vegetables and a side dollop of creamy roasted red pepper hummus.