Sheet Pan Lemon-Herb Chicken and Crispy Roasted Vegetables with Creamy Roasted Red Pepper Hummus

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

Sheet Pan Lemon-Herb Chicken and Crispy Roasted Vegetables with Creamy Roasted Red Pepper Hummus

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Chicken and Crispy Roasted Vegetables with Creamy Roasted Red Pepper Hummus

Enjoy a vibrant, one-pan meal featuring tender lemon-herb marinated chicken, a medley of roasted bell pepper, zucchini, red onion, and cherry tomatoes, all accompanied by a velvety, roasted red pepper hummus. This dish balances crisp vegetables and juicy chicken in every bite, making it as delightful to look at as it is to eat.

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NUTRITION

411kcal
Protein
40.2g
Fat
18.7g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Boneless Skinless Chicken Breast

0.5 cup chopped Red Bell Pepper

0.5 cup sliced Zucchini

0.25 cup chopped Red Onion

0.5 cup Cherry Tomatoes

2 tsp Extra-Virgin Olive Oil

2 tbsp Roasted Red Pepper Hummus

1 tbsp Lemon Juice

1 clove Garlic

1 tsp Mixed Dried Herbs

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, whisk together lemon juice, minced garlic, dried herbs, and a drizzle of olive oil.

  • 3

    Place the chicken breast on a sheet pan and coat with the lemon-herb mixture.

  • 4

    Add chopped red bell pepper, sliced zucchini, red onion, and cherry tomatoes to the pan. Drizzle the remaining olive oil over the vegetables and toss gently to coat.

  • 5

    Roast the chicken and vegetables in the oven for 20-25 minutes, or until the chicken is fully cooked and the vegetables are tender with slightly crispy edges.

  • 6

    Plate the chicken and vegetables, and serve with a side of creamy roasted red pepper hummus for dipping.

  • 7

    Enjoy your balanced, flavorful meal!

Sheet Pan Lemon-Herb Chicken and Crispy Roasted Vegetables with Creamy Roasted Red Pepper Hummus

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

Sheet Pan Lemon-Herb Chicken and Crispy Roasted Vegetables with Creamy Roasted Red Pepper Hummus

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Chicken and Crispy Roasted Vegetables with Creamy Roasted Red Pepper Hummus

Enjoy a vibrant, one-pan meal featuring tender lemon-herb marinated chicken, a medley of roasted bell pepper, zucchini, red onion, and cherry tomatoes, all accompanied by a velvety, roasted red pepper hummus. This dish balances crisp vegetables and juicy chicken in every bite, making it as delightful to look at as it is to eat.

NUTRITION

411kcal
Protein
40.2g
Fat
18.7g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Boneless Skinless Chicken Breast

0.5 cup chopped Red Bell Pepper

0.5 cup sliced Zucchini

0.25 cup chopped Red Onion

0.5 cup Cherry Tomatoes

2 tsp Extra-Virgin Olive Oil

2 tbsp Roasted Red Pepper Hummus

1 tbsp Lemon Juice

1 clove Garlic

1 tsp Mixed Dried Herbs

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, whisk together lemon juice, minced garlic, dried herbs, and a drizzle of olive oil.

  • 3

    Place the chicken breast on a sheet pan and coat with the lemon-herb mixture.

  • 4

    Add chopped red bell pepper, sliced zucchini, red onion, and cherry tomatoes to the pan. Drizzle the remaining olive oil over the vegetables and toss gently to coat.

  • 5

    Roast the chicken and vegetables in the oven for 20-25 minutes, or until the chicken is fully cooked and the vegetables are tender with slightly crispy edges.

  • 6

    Plate the chicken and vegetables, and serve with a side of creamy roasted red pepper hummus for dipping.

  • 7

    Enjoy your balanced, flavorful meal!