Lemon Herb Chicken and Roasted Vegetable Platter with Creamy Roasted Red Pepper Hummus

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

Lemon Herb Chicken and Roasted Vegetable Platter with Creamy Roasted Red Pepper Hummus

YOUR SOLIN GENERATED RECIPE

Lemon Herb Chicken and Roasted Vegetable Platter with Creamy Roasted Red Pepper Hummus

Enjoy a bright, flavorful plate featuring tender lemon herb-infused chicken paired with a medley of perfectly roasted vegetables, served alongside a silky, smoky roasted red pepper hummus. This well-balanced dish delivers vibrant flavors and satisfying textures, ensuring a wholesome and energizing meal.

Try 3 days free, then $12.99 / mo.

NUTRITION

362kcal
Protein
40.9g
Fat
14.3g
Carbs
16.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup sliced Zucchini

1/2 cup diced Red Bell Pepper

1/2 cup broccoli florets

2 tbsp Roasted Red Pepper Hummus

1 tbsp Lemon Juice

1 tbsp Fresh Herbs (Thyme, Rosemary)

1 tsp Olive Oil

Salt and Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a small bowl, mix the lemon juice, fresh herbs, olive oil, salt, and pepper to create a marinade.

  • 3

    Coat the chicken breast with the marinade and let it rest for 10-15 minutes.

  • 4

    Prepare the vegetables by cutting the zucchini, red bell pepper, and broccoli into bite-size pieces. Toss them with a little olive oil, salt, and pepper.

  • 5

    Place the chicken breast on a baking sheet and roast in the oven for about 20-25 minutes until cooked through.

  • 6

    Simultaneously, spread the vegetables on another baking sheet and roast them for 15-20 minutes until tender and slightly charred.

  • 7

    Plate the roasted chicken alongside the vegetables, and serve with a side of creamy roasted red pepper hummus.

  • 8

    Enjoy your flavorful and balanced meal!

Lemon Herb Chicken and Roasted Vegetable Platter with Creamy Roasted Red Pepper Hummus

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

Lemon Herb Chicken and Roasted Vegetable Platter with Creamy Roasted Red Pepper Hummus

YOUR SOLIN GENERATED RECIPE

Lemon Herb Chicken and Roasted Vegetable Platter with Creamy Roasted Red Pepper Hummus

Enjoy a bright, flavorful plate featuring tender lemon herb-infused chicken paired with a medley of perfectly roasted vegetables, served alongside a silky, smoky roasted red pepper hummus. This well-balanced dish delivers vibrant flavors and satisfying textures, ensuring a wholesome and energizing meal.

NUTRITION

362kcal
Protein
40.9g
Fat
14.3g
Carbs
16.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup sliced Zucchini

1/2 cup diced Red Bell Pepper

1/2 cup broccoli florets

2 tbsp Roasted Red Pepper Hummus

1 tbsp Lemon Juice

1 tbsp Fresh Herbs (Thyme, Rosemary)

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a small bowl, mix the lemon juice, fresh herbs, olive oil, salt, and pepper to create a marinade.

  • 3

    Coat the chicken breast with the marinade and let it rest for 10-15 minutes.

  • 4

    Prepare the vegetables by cutting the zucchini, red bell pepper, and broccoli into bite-size pieces. Toss them with a little olive oil, salt, and pepper.

  • 5

    Place the chicken breast on a baking sheet and roast in the oven for about 20-25 minutes until cooked through.

  • 6

    Simultaneously, spread the vegetables on another baking sheet and roast them for 15-20 minutes until tender and slightly charred.

  • 7

    Plate the roasted chicken alongside the vegetables, and serve with a side of creamy roasted red pepper hummus.

  • 8

    Enjoy your flavorful and balanced meal!