Lemon-Herb 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.

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

YOUR SOLIN GENERATED RECIPE

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

Savor the vibrant flavors of lemon-herb marinated chicken paired with a colorful medley of roasted vegetables and a silky, roasted red pepper hummus. This dish combines zesty citrus, aromatic herbs, and sweet, smoky accents in a balanced meal that satisfies both your taste buds and nutrition goals.

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NUTRITION

383kcal
Protein
37.1g
Fat
17.1g
Carbs
20.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

Juice of 1/2 lemon

1 sprig Fresh Rosemary

1 sprig Fresh Thyme

1 clove Garlic, minced

1 tsp Olive Oil (for marinade)

70g Broccoli

70g Red Bell Pepper

70g Zucchini

1 tsp Olive Oil (for roasting vegetables)

3 tbsp Roasted Red Pepper Hummus

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PREPARATION

  • 1

    In a small bowl, combine the juice of half a lemon, chopped fresh rosemary and thyme, minced garlic, and 1 teaspoon of olive oil. Season with salt and pepper to taste.

  • 2

    Place the chicken breast in a shallow dish and pour the marinade over it. Let it marinate for at least 20 minutes at room temperature or up to 2 hours in the refrigerator.

  • 3

    Preheat your oven to 425°F (220°C). While the chicken marinates, prepare the vegetables by cutting broccoli into florets, slicing the red bell pepper, and cutting the zucchini into rounds.

  • 4

    Toss the vegetables with 1 teaspoon of olive oil, salt, and pepper. Spread them on a baking sheet in a single layer.

  • 5

    Roast the vegetables in the preheated oven for about 15-20 minutes, or until they are tender and slightly charred on the edges.

  • 6

    While the vegetables roast, heat a skillet over medium-high heat. Cook the marinated chicken breast for about 5-7 minutes on each side, depending on thickness, until the internal temperature reaches 165°F (74°C).

  • 7

    Slice the chicken and plate alongside the roasted vegetables. Add dollops of roasted red pepper hummus on the side for a creamy, flavorful finish.

Lemon-Herb 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.

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

YOUR SOLIN GENERATED RECIPE

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

Savor the vibrant flavors of lemon-herb marinated chicken paired with a colorful medley of roasted vegetables and a silky, roasted red pepper hummus. This dish combines zesty citrus, aromatic herbs, and sweet, smoky accents in a balanced meal that satisfies both your taste buds and nutrition goals.

NUTRITION

383kcal
Protein
37.1g
Fat
17.1g
Carbs
20.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

Juice of 1/2 lemon

1 sprig Fresh Rosemary

1 sprig Fresh Thyme

1 clove Garlic, minced

1 tsp Olive Oil (for marinade)

70g Broccoli

70g Red Bell Pepper

70g Zucchini

1 tsp Olive Oil (for roasting vegetables)

3 tbsp Roasted Red Pepper Hummus

PREPARATION

  • 1

    In a small bowl, combine the juice of half a lemon, chopped fresh rosemary and thyme, minced garlic, and 1 teaspoon of olive oil. Season with salt and pepper to taste.

  • 2

    Place the chicken breast in a shallow dish and pour the marinade over it. Let it marinate for at least 20 minutes at room temperature or up to 2 hours in the refrigerator.

  • 3

    Preheat your oven to 425°F (220°C). While the chicken marinates, prepare the vegetables by cutting broccoli into florets, slicing the red bell pepper, and cutting the zucchini into rounds.

  • 4

    Toss the vegetables with 1 teaspoon of olive oil, salt, and pepper. Spread them on a baking sheet in a single layer.

  • 5

    Roast the vegetables in the preheated oven for about 15-20 minutes, or until they are tender and slightly charred on the edges.

  • 6

    While the vegetables roast, heat a skillet over medium-high heat. Cook the marinated chicken breast for about 5-7 minutes on each side, depending on thickness, until the internal temperature reaches 165°F (74°C).

  • 7

    Slice the chicken and plate alongside the roasted vegetables. Add dollops of roasted red pepper hummus on the side for a creamy, flavorful finish.