Sheet Pan Chicken and 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 Chicken and Roasted Vegetables with Creamy Roasted Red Pepper Hummus

YOUR SOLIN GENERATED RECIPE

Sheet Pan Chicken and Roasted Vegetables with Creamy Roasted Red Pepper Hummus

Enjoy a balanced plate featuring juicy, roasted chicken breast paired with a vibrant medley of red bell pepper, zucchini, and red onion, all perfectly caramelized on a sheet pan. Topped off with a dollop of creamy roasted red pepper hummus, this dish delivers a delightful combination of tender protein and crisp, flavorful vegetables that satisfy both your taste buds and your nutritional goals.

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NUTRITION

367kcal
Protein
39.6g
Fat
13.9g
Carbs
19.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

0.5 medium Zucchini

0.25 medium Red Onion

1 tsp Olive Oil

2 tbsp Creamy Roasted Red Pepper Hummus

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the red bell pepper, zucchini, and red onion into bite-sized pieces.

  • 3

    Toss the vegetables with olive oil, salt, and pepper in a bowl until evenly coated.

  • 4

    Arrange the chicken breast and vegetables on a large sheet pan in a single layer.

  • 5

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred.

  • 6

    While roasting, take the creamy roasted red pepper hummus out to come to room temperature, or gently warm it if preferred.

  • 7

    Plate the roasted chicken and vegetables, and serve with a generous dollop of hummus on the side.

  • 8

    Garnish with fresh herbs if desired, and enjoy your nutrient-packed, flavorful meal.

Sheet Pan Chicken and 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 Chicken and Roasted Vegetables with Creamy Roasted Red Pepper Hummus

YOUR SOLIN GENERATED RECIPE

Sheet Pan Chicken and Roasted Vegetables with Creamy Roasted Red Pepper Hummus

Enjoy a balanced plate featuring juicy, roasted chicken breast paired with a vibrant medley of red bell pepper, zucchini, and red onion, all perfectly caramelized on a sheet pan. Topped off with a dollop of creamy roasted red pepper hummus, this dish delivers a delightful combination of tender protein and crisp, flavorful vegetables that satisfy both your taste buds and your nutritional goals.

NUTRITION

367kcal
Protein
39.6g
Fat
13.9g
Carbs
19.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

0.5 medium Zucchini

0.25 medium Red Onion

1 tsp Olive Oil

2 tbsp Creamy Roasted Red Pepper Hummus

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the red bell pepper, zucchini, and red onion into bite-sized pieces.

  • 3

    Toss the vegetables with olive oil, salt, and pepper in a bowl until evenly coated.

  • 4

    Arrange the chicken breast and vegetables on a large sheet pan in a single layer.

  • 5

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred.

  • 6

    While roasting, take the creamy roasted red pepper hummus out to come to room temperature, or gently warm it if preferred.

  • 7

    Plate the roasted chicken and vegetables, and serve with a generous dollop of hummus on the side.

  • 8

    Garnish with fresh herbs if desired, and enjoy your nutrient-packed, flavorful meal.