Grilled Chicken with Creamy Roasted Red Pepper Hummus and Roasted Vegetables

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

Grilled Chicken with Creamy Roasted Red Pepper Hummus and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken with Creamy Roasted Red Pepper Hummus and Roasted Vegetables

Savor the vibrant flavors of succulent grilled chicken paired with a silky roasted red pepper hummus and a colorful medley of roasted vegetables. This balanced dish delivers a wholesome fusion of lean protein, hearty veggies, and a tangy, creamy spread, perfect for a nutritious meal at any time of day.

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NUTRITION

569kcal
Protein
47.8g
Fat
21.8g
Carbs
47.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Chickpeas

1 medium Roasted Red Pepper

1/2 tbsp Tahini

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

1 cup Mixed Roasted Vegetables

1 tbsp Fresh Parsley

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PREPARATION

  • 1

    Preheat your oven to 425°F for roasting vegetables and prepare a grill or grill pan for the chicken.

  • 2

    For the hummus, combine the chickpeas, roasted red pepper, tahini, lemon juice, garlic, and olive oil in a blender. Blend until smooth and adjust seasoning if desired.

  • 3

    Toss the mixed vegetables with a little olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for about 20 minutes until tender and slightly charred.

  • 4

    Season the chicken breast with salt, pepper, and a sprinkle of chopped parsley. Grill over medium-high heat for about 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 5

    Plate the grilled chicken and serve with a generous dollop of the creamy roasted red pepper hummus alongside the roasted vegetables. Garnish with extra parsley if desired.

Grilled Chicken with Creamy Roasted Red Pepper Hummus and Roasted Vegetables

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

Grilled Chicken with Creamy Roasted Red Pepper Hummus and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken with Creamy Roasted Red Pepper Hummus and Roasted Vegetables

Savor the vibrant flavors of succulent grilled chicken paired with a silky roasted red pepper hummus and a colorful medley of roasted vegetables. This balanced dish delivers a wholesome fusion of lean protein, hearty veggies, and a tangy, creamy spread, perfect for a nutritious meal at any time of day.

NUTRITION

569kcal
Protein
47.8g
Fat
21.8g
Carbs
47.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Chickpeas

1 medium Roasted Red Pepper

1/2 tbsp Tahini

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

1 cup Mixed Roasted Vegetables

1 tbsp Fresh Parsley

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting vegetables and prepare a grill or grill pan for the chicken.

  • 2

    For the hummus, combine the chickpeas, roasted red pepper, tahini, lemon juice, garlic, and olive oil in a blender. Blend until smooth and adjust seasoning if desired.

  • 3

    Toss the mixed vegetables with a little olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for about 20 minutes until tender and slightly charred.

  • 4

    Season the chicken breast with salt, pepper, and a sprinkle of chopped parsley. Grill over medium-high heat for about 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 5

    Plate the grilled chicken and serve with a generous dollop of the creamy roasted red pepper hummus alongside the roasted vegetables. Garnish with extra parsley if desired.