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

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

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

YOUR SOLIN GENERATED RECIPE

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

Enjoy a vibrant, balanced dinner featuring tender lemon-herb chicken paired with a colorful medley of roasted vegetables, all served with a creamy, roasted red pepper hummus for a burst of flavor. This dish perfectly balances lean protein and nutrient-rich veggies with a zesty, satisfying hummus topping.

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NUTRITION

383kcal
Protein
41.4g
Fat
14.4g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 Lemon

1 garlic clove

2 tbsp Fresh Herbs (Rosemary & Thyme)

1 tsp Olive Oil

1 cup Broccoli Florets

1 medium Red Bell Pepper

2 tbsp Roasted Red Pepper Hummus

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PREPARATION

  • 1

    Preheat your oven to 425°F. Lightly oil a sheet pan with a small drizzle of olive oil.

  • 2

    In a small bowl, combine the juice of half a lemon, minced garlic, chopped fresh rosemary and thyme, and a pinch of salt and pepper.

  • 3

    Place the chicken breast on the sheet pan and brush it generously with the lemon-herb mixture.

  • 4

    Arrange the broccoli florets and sliced red bell pepper around the chicken on the sheet pan. Drizzle the vegetables with a small amount of olive oil and season with salt and pepper.

  • 5

    Roast everything in the oven for about 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly charred on the edges.

  • 6

    Once cooked, remove the sheet pan from the oven. Plate the chicken and vegetables, then add dollops of the roasted red pepper hummus on top or serve on the side as a creamy dip.

  • 7

    Garnish with additional fresh herbs if desired and serve warm.

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

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

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

YOUR SOLIN GENERATED RECIPE

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

Enjoy a vibrant, balanced dinner featuring tender lemon-herb chicken paired with a colorful medley of roasted vegetables, all served with a creamy, roasted red pepper hummus for a burst of flavor. This dish perfectly balances lean protein and nutrient-rich veggies with a zesty, satisfying hummus topping.

NUTRITION

383kcal
Protein
41.4g
Fat
14.4g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 Lemon

1 garlic clove

2 tbsp Fresh Herbs (Rosemary & Thyme)

1 tsp Olive Oil

1 cup Broccoli Florets

1 medium Red Bell Pepper

2 tbsp Roasted Red Pepper Hummus

PREPARATION

  • 1

    Preheat your oven to 425°F. Lightly oil a sheet pan with a small drizzle of olive oil.

  • 2

    In a small bowl, combine the juice of half a lemon, minced garlic, chopped fresh rosemary and thyme, and a pinch of salt and pepper.

  • 3

    Place the chicken breast on the sheet pan and brush it generously with the lemon-herb mixture.

  • 4

    Arrange the broccoli florets and sliced red bell pepper around the chicken on the sheet pan. Drizzle the vegetables with a small amount of olive oil and season with salt and pepper.

  • 5

    Roast everything in the oven for about 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly charred on the edges.

  • 6

    Once cooked, remove the sheet pan from the oven. Plate the chicken and vegetables, then add dollops of the roasted red pepper hummus on top or serve on the side as a creamy dip.

  • 7

    Garnish with additional fresh herbs if desired and serve warm.