Roasted Chicken with Creamy Red Pepper Hummus and Crispy Roasted Vegetables

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

Roasted Chicken with Creamy Red Pepper Hummus and Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Roasted Chicken with Creamy Red Pepper Hummus and Crispy Roasted Vegetables

Enjoy a harmonious plate featuring tender roasted chicken paired with a silky, vibrant red pepper hummus and a medley of crispy roasted vegetables. Each bite bursts with smoky roasted flavors and a creamy, tangy dip that elevates this balanced, nutrient-packed meal.

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NUTRITION

404kcal
Protein
37.1g
Fat
15.7g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

4 oz roasted chicken breast

1/3 cup roasted red bell pepper

1/8 cup canned chickpeas (drained)

1 tsp tahini

1/2 clove garlic

1 tsp olive oil

1 tsp lemon juice

1 cup mixed roasted vegetables

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Prepare the chicken: Season a 4 oz chicken breast with salt, pepper, and your favorite herbs. Roast in the oven for about 20-25 minutes until cooked through and juices run clear.

  • 3

    For the red pepper hummus, start by roasting red bell pepper slices until slightly charred. In a food processor, combine the roasted red bell pepper, 1/8 cup chickpeas, 1 tsp tahini, 1/2 clove garlic, 1 tsp olive oil, and 1 tsp lemon juice. Blend until smooth, adding a splash of water if needed to achieve a creamy consistency. Season with salt and pepper to taste.

  • 4

    Toss a cup of mixed vegetables (such as zucchini slices, red onion wedges, and cherry tomatoes) with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for 15-20 minutes until crispy and caramelized.

  • 5

    Plate the dish by placing the roasted chicken alongside a generous dollop of the creamy red pepper hummus and a serving of the crispy roasted vegetables. Serve warm and enjoy!

Roasted Chicken with Creamy Red Pepper Hummus and Crispy Roasted Vegetables

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

Roasted Chicken with Creamy Red Pepper Hummus and Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Roasted Chicken with Creamy Red Pepper Hummus and Crispy Roasted Vegetables

Enjoy a harmonious plate featuring tender roasted chicken paired with a silky, vibrant red pepper hummus and a medley of crispy roasted vegetables. Each bite bursts with smoky roasted flavors and a creamy, tangy dip that elevates this balanced, nutrient-packed meal.

NUTRITION

404kcal
Protein
37.1g
Fat
15.7g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

4 oz roasted chicken breast

1/3 cup roasted red bell pepper

1/8 cup canned chickpeas (drained)

1 tsp tahini

1/2 clove garlic

1 tsp olive oil

1 tsp lemon juice

1 cup mixed roasted vegetables

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Prepare the chicken: Season a 4 oz chicken breast with salt, pepper, and your favorite herbs. Roast in the oven for about 20-25 minutes until cooked through and juices run clear.

  • 3

    For the red pepper hummus, start by roasting red bell pepper slices until slightly charred. In a food processor, combine the roasted red bell pepper, 1/8 cup chickpeas, 1 tsp tahini, 1/2 clove garlic, 1 tsp olive oil, and 1 tsp lemon juice. Blend until smooth, adding a splash of water if needed to achieve a creamy consistency. Season with salt and pepper to taste.

  • 4

    Toss a cup of mixed vegetables (such as zucchini slices, red onion wedges, and cherry tomatoes) with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for 15-20 minutes until crispy and caramelized.

  • 5

    Plate the dish by placing the roasted chicken alongside a generous dollop of the creamy red pepper hummus and a serving of the crispy roasted vegetables. Serve warm and enjoy!