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

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

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

YOUR SOLIN GENERATED RECIPE

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

Delight in a balanced plate of herb-roasted chicken paired with a medley of crispy roasted vegetables, all complemented by a silky, roasted red pepper hummus dip. This dish is not only aromatic with a blend of fresh thyme and rosemary but also provides a satisfying mix of lean protein and nutrient-rich vegetables, making it a wholesome option for dinner.

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NUTRITION

351kcal
Protein
39.7g
Fat
14.1g
Carbs
15.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 Red Bell Pepper

1/2 Zucchini

1/4 Red Onion

1 tsp Extra Virgin Olive Oil

2 tbsp Roasted Red Pepper Hummus

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Pat the chicken breast dry and season with salt, pepper, fresh thyme, and rosemary.

  • 3

    Cut the red bell pepper, zucchini, and red onion into bite-sized chunks. Toss them with olive oil, salt, and pepper.

  • 4

    Place the seasoned chicken breast and the vegetables on a baking sheet lined with parchment paper, ensuring the chicken is in the center with vegetables surrounding it.

  • 5

    Roast in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly crispy on the edges.

  • 6

    Warm the roasted red pepper hummus slightly (if desired) or serve at room temperature.

  • 7

    Plate the chicken and vegetables, and serve alongside a dollop of hummus to dip the veggies or to complement the chicken.

  • 8

    Enjoy your well-balanced, flavorful meal!

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

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

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

YOUR SOLIN GENERATED RECIPE

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

Delight in a balanced plate of herb-roasted chicken paired with a medley of crispy roasted vegetables, all complemented by a silky, roasted red pepper hummus dip. This dish is not only aromatic with a blend of fresh thyme and rosemary but also provides a satisfying mix of lean protein and nutrient-rich vegetables, making it a wholesome option for dinner.

NUTRITION

351kcal
Protein
39.7g
Fat
14.1g
Carbs
15.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 Red Bell Pepper

1/2 Zucchini

1/4 Red Onion

1 tsp Extra Virgin Olive Oil

2 tbsp Roasted Red Pepper Hummus

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Pat the chicken breast dry and season with salt, pepper, fresh thyme, and rosemary.

  • 3

    Cut the red bell pepper, zucchini, and red onion into bite-sized chunks. Toss them with olive oil, salt, and pepper.

  • 4

    Place the seasoned chicken breast and the vegetables on a baking sheet lined with parchment paper, ensuring the chicken is in the center with vegetables surrounding it.

  • 5

    Roast in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly crispy on the edges.

  • 6

    Warm the roasted red pepper hummus slightly (if desired) or serve at room temperature.

  • 7

    Plate the chicken and vegetables, and serve alongside a dollop of hummus to dip the veggies or to complement the chicken.

  • 8

    Enjoy your well-balanced, flavorful meal!