Lemon-Herb 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.

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

YOUR SOLIN GENERATED RECIPE

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

Enjoy a vibrant and nutrient-packed dinner featuring zesty lemon-herb chicken paired with a silky roasted red pepper hummus and a medley of perfectly roasted vegetables. Each bite offers a balance of savory chicken, creamy hummus with a smoky twist, and tender, caramelized veggies, making this meal as delightful to the palate as it is balanced for your health goals.

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NUTRITION

557kcal
Protein
49.4g
Fat
19.7g
Carbs
50.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.5 cup cooked Chickpeas

0.25 cup diced Roasted Red Bell Pepper

1 tbsp Tahini

1 tbsp Lemon Juice

1 clove Garlic

1 tsp Olive Oil

0.5 cup Broccoli florets

0.5 cup sliced Carrots

0.25 lemon (juice and zest for marinade)

2 tbsp Mixed Fresh Herbs (chopped)

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PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    Marinate the chicken breast by placing it in a bowl with the juice and zest of 0.25 fresh lemon, 1 tablespoon olive oil, 2 tablespoons chopped fresh herbs, salt, and pepper. Allow it to marinate for at least 15 minutes.

  • 3

    While the chicken marinates, prepare the roasted vegetables. Toss the broccoli florets and sliced carrots with a drizzle of olive oil, salt, and pepper. Arrange them on half of the baking sheet.

  • 4

    Place the marinated chicken on the other half of the baking sheet. Roast both the chicken and vegetables in the oven. Roast the vegetables for about 18-20 minutes until tender and slightly caramelized, and the chicken for about 20-25 minutes until cooked through and juices run clear.

  • 5

    Meanwhile, prepare the creamy roasted red pepper hummus. In a food processor, combine 0.5 cup cooked chickpeas, 0.25 cup diced roasted red bell pepper, 1 tablespoon tahini, 1 tablespoon lemon juice, 1 clove garlic, and 1 teaspoon olive oil. Blend until smooth. Adjust seasoning with salt and pepper as needed.

  • 6

    Once everything is cooked, slice the chicken breast and plate alongside a generous serving of roasted vegetables and a dollop of the red pepper hummus.

  • 7

    Serve immediately, enjoying the balance of zesty chicken, creamy hummus, and savory roasted vegetables.

Lemon-Herb 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.

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

YOUR SOLIN GENERATED RECIPE

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

Enjoy a vibrant and nutrient-packed dinner featuring zesty lemon-herb chicken paired with a silky roasted red pepper hummus and a medley of perfectly roasted vegetables. Each bite offers a balance of savory chicken, creamy hummus with a smoky twist, and tender, caramelized veggies, making this meal as delightful to the palate as it is balanced for your health goals.

NUTRITION

557kcal
Protein
49.4g
Fat
19.7g
Carbs
50.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.5 cup cooked Chickpeas

0.25 cup diced Roasted Red Bell Pepper

1 tbsp Tahini

1 tbsp Lemon Juice

1 clove Garlic

1 tsp Olive Oil

0.5 cup Broccoli florets

0.5 cup sliced Carrots

0.25 lemon (juice and zest for marinade)

2 tbsp Mixed Fresh Herbs (chopped)

PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    Marinate the chicken breast by placing it in a bowl with the juice and zest of 0.25 fresh lemon, 1 tablespoon olive oil, 2 tablespoons chopped fresh herbs, salt, and pepper. Allow it to marinate for at least 15 minutes.

  • 3

    While the chicken marinates, prepare the roasted vegetables. Toss the broccoli florets and sliced carrots with a drizzle of olive oil, salt, and pepper. Arrange them on half of the baking sheet.

  • 4

    Place the marinated chicken on the other half of the baking sheet. Roast both the chicken and vegetables in the oven. Roast the vegetables for about 18-20 minutes until tender and slightly caramelized, and the chicken for about 20-25 minutes until cooked through and juices run clear.

  • 5

    Meanwhile, prepare the creamy roasted red pepper hummus. In a food processor, combine 0.5 cup cooked chickpeas, 0.25 cup diced roasted red bell pepper, 1 tablespoon tahini, 1 tablespoon lemon juice, 1 clove garlic, and 1 teaspoon olive oil. Blend until smooth. Adjust seasoning with salt and pepper as needed.

  • 6

    Once everything is cooked, slice the chicken breast and plate alongside a generous serving of roasted vegetables and a dollop of the red pepper hummus.

  • 7

    Serve immediately, enjoying the balance of zesty chicken, creamy hummus, and savory roasted vegetables.