Name: Sheet Pan Chicken and Roasted Vegetables with Creamy Red Pepper Hummus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken Breast; 1 cup chopped Red Bell Pepper; 1 cup sliced Zucchini; 1/2 medium Red Onion; 3 tbsp Red Pepper Hummus; 1 tsp Olive Oil

Sheet Pan Chicken and Roasted Vegetables with Creamy Red Pepper Hummus

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

YOUR SOLIN GENERATED RECIPE

Sheet Pan Chicken and Roasted Vegetables with Creamy Red Pepper Hummus

Savor a vibrant medley of tender chicken breast and crisp roasted vegetables enhanced with a creamy, smoky red pepper hummus. This balanced dish combines succulent protein with colorful, nutrient-rich vegetables, lightly drizzled with olive oil and finished with the rich flavor of red pepper hummus for a harmonious blend of textures and tastes.

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NUTRITION

Protein

31.9g

Fat

14.6g

Carbs

24.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup chopped Red Bell Pepper

1 cup sliced Zucchini

1/2 medium Red Onion

3 tbsp Red Pepper Hummus

1 tsp Olive Oil

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PREPARATION

1
Preheat your oven to 400°F and line a sheet pan with parchment paper.
2
Cut the chicken breast into even pieces if desired, and chop the red bell pepper, slice zucchini, and thinly slice the red onion.
3
In a mixing bowl, toss the chicken and vegetables with olive oil, salt, and pepper to coat evenly.
4
Spread the chicken and vegetables in a single layer on the sheet pan.
5
Roast in the preheated oven for about 20-25 minutes, until the chicken is fully cooked and the vegetables are tender and slightly caramelized.
6
Remove the pan from the oven. Serve the roasted chicken and vegetables hot with dollops of creamy red pepper hummus on the side for dipping or spreading.
7
Enjoy your nutritious, balanced meal!