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

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

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

YOUR SOLIN GENERATED RECIPE

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

Enjoy a colorful plate featuring tender herb-roasted chicken paired with a silky, homemade roasted red pepper hummus and a medley of crispy roasted vegetables. This dish balances savory protein with vibrant flavors from roasted herbs, tangy lemon, and the natural sweetness of vegetables for a satisfying meal.

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NUTRITION

435kcal
Protein
42g
Fat
17.1g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1/4 cup Canned Chickpeas (42g)

1/4 cup Roasted Red Bell Pepper (35g) for hummus

1 tsp Tahini (5g)

1 tsp Olive Oil for hummus (5g)

1 tsp Lemon Juice (5g)

1 clove Garlic, minced (3g)

1/2 cup sliced Zucchini (90g)

1/4 cup sliced Red Onion (40g)

1/2 cup sliced Red Bell Pepper for veggies (75g)

1 tsp Olive Oil for vegetables (5g)

1 tbsp Mixed Fresh Herbs

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    For the chicken, season a 4 oz chicken breast with salt, pepper, and mixed fresh herbs.

  • 3

    Place the chicken on a baking tray and roast for about 20-25 minutes until cooked through and lightly browned.

  • 4

    Meanwhile, prepare the roasted red pepper hummus by adding canned chickpeas, roasted red bell pepper, tahini, lemon juice, minced garlic, and 1 tsp olive oil into a food processor. Blend until smooth; adjust salt and pepper to taste.

  • 5

    Prepare the vegetables by tossing sliced zucchini, red onion, and red bell pepper with 1 tsp olive oil, salt, pepper, and a sprinkle of fresh herbs.

  • 6

    Spread the vegetables on a separate baking sheet and roast for about 15 minutes until they become crisp on the edges.

  • 7

    Plate the roasted chicken alongside a dollop (about 1/4 cup) of the creamy roasted red pepper hummus, and arrange the crispy roasted vegetables on the side.

  • 8

    Serve warm and enjoy your balanced, flavorful meal.

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

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

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

YOUR SOLIN GENERATED RECIPE

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

Enjoy a colorful plate featuring tender herb-roasted chicken paired with a silky, homemade roasted red pepper hummus and a medley of crispy roasted vegetables. This dish balances savory protein with vibrant flavors from roasted herbs, tangy lemon, and the natural sweetness of vegetables for a satisfying meal.

NUTRITION

435kcal
Protein
42g
Fat
17.1g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1/4 cup Canned Chickpeas (42g)

1/4 cup Roasted Red Bell Pepper (35g) for hummus

1 tsp Tahini (5g)

1 tsp Olive Oil for hummus (5g)

1 tsp Lemon Juice (5g)

1 clove Garlic, minced (3g)

1/2 cup sliced Zucchini (90g)

1/4 cup sliced Red Onion (40g)

1/2 cup sliced Red Bell Pepper for veggies (75g)

1 tsp Olive Oil for vegetables (5g)

1 tbsp Mixed Fresh Herbs

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    For the chicken, season a 4 oz chicken breast with salt, pepper, and mixed fresh herbs.

  • 3

    Place the chicken on a baking tray and roast for about 20-25 minutes until cooked through and lightly browned.

  • 4

    Meanwhile, prepare the roasted red pepper hummus by adding canned chickpeas, roasted red bell pepper, tahini, lemon juice, minced garlic, and 1 tsp olive oil into a food processor. Blend until smooth; adjust salt and pepper to taste.

  • 5

    Prepare the vegetables by tossing sliced zucchini, red onion, and red bell pepper with 1 tsp olive oil, salt, pepper, and a sprinkle of fresh herbs.

  • 6

    Spread the vegetables on a separate baking sheet and roast for about 15 minutes until they become crisp on the edges.

  • 7

    Plate the roasted chicken alongside a dollop (about 1/4 cup) of the creamy roasted red pepper hummus, and arrange the crispy roasted vegetables on the side.

  • 8

    Serve warm and enjoy your balanced, flavorful meal.