Grilled Chicken and Roasted Vegetable Bowl with Creamy Roasted Red Pepper Hummus

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

Grilled Chicken and Roasted Vegetable Bowl with Creamy Roasted Red Pepper Hummus

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Roasted Vegetable Bowl with Creamy Roasted Red Pepper Hummus

A vibrant bowl featuring tender grilled chicken, oven-roasted red bell pepper, zucchini, and red onion nestled atop a bed of fresh baby spinach. Finished with a dollop of silky roasted red pepper hummus, crumbled feta cheese, and a drizzle of olive oil for a burst of Mediterranean flavor.

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NUTRITION

384kcal
Protein
35.4g
Fat
17.6g
Carbs
21.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Grilled Chicken Breast

1 medium Roasted Red Bell Pepper

1/2 cup Roasted Zucchini

1/4 cup Roasted Red Onion

1 cup Baby Spinach

2 tbsp Roasted Red Pepper Hummus

1 oz Feta Cheese

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss chopped red bell pepper, sliced zucchini, and red onion with a small drizzle of olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes until tender and slightly caramelized.

  • 2

    Meanwhile, season the chicken breast with your favorite herbs and a pinch of salt and pepper. Grill the chicken over medium-high heat for about 6-7 minutes per side, or until fully cooked through. Allow it to rest before slicing.

  • 3

    In a bowl, layer the baby spinach as the base. Arrange the sliced grilled chicken on top, then add the roasted vegetables.

  • 4

    Dollop the roasted red pepper hummus over the bowl and sprinkle crumbled feta cheese on top. Drizzle with a little extra olive oil if desired.

  • 5

    Serve immediately, enjoying the mix of warm roasted flavors with the fresh crunch of spinach.

Grilled Chicken and Roasted Vegetable Bowl with Creamy Roasted Red Pepper Hummus

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

Grilled Chicken and Roasted Vegetable Bowl with Creamy Roasted Red Pepper Hummus

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Roasted Vegetable Bowl with Creamy Roasted Red Pepper Hummus

A vibrant bowl featuring tender grilled chicken, oven-roasted red bell pepper, zucchini, and red onion nestled atop a bed of fresh baby spinach. Finished with a dollop of silky roasted red pepper hummus, crumbled feta cheese, and a drizzle of olive oil for a burst of Mediterranean flavor.

NUTRITION

384kcal
Protein
35.4g
Fat
17.6g
Carbs
21.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Grilled Chicken Breast

1 medium Roasted Red Bell Pepper

1/2 cup Roasted Zucchini

1/4 cup Roasted Red Onion

1 cup Baby Spinach

2 tbsp Roasted Red Pepper Hummus

1 oz Feta Cheese

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss chopped red bell pepper, sliced zucchini, and red onion with a small drizzle of olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes until tender and slightly caramelized.

  • 2

    Meanwhile, season the chicken breast with your favorite herbs and a pinch of salt and pepper. Grill the chicken over medium-high heat for about 6-7 minutes per side, or until fully cooked through. Allow it to rest before slicing.

  • 3

    In a bowl, layer the baby spinach as the base. Arrange the sliced grilled chicken on top, then add the roasted vegetables.

  • 4

    Dollop the roasted red pepper hummus over the bowl and sprinkle crumbled feta cheese on top. Drizzle with a little extra olive oil if desired.

  • 5

    Serve immediately, enjoying the mix of warm roasted flavors with the fresh crunch of spinach.