Lemon Herb Chicken with 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.

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

YOUR SOLIN GENERATED RECIPE

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

Savor succulent lemon herb chicken accompanied by a medley of roasted vegetables, all beautifully complemented by a smooth, smoky roasted red pepper hummus. This colorful and balanced dish is perfect for a wholesome dinner and designed to meet your nutritional goals without compromising on taste.

Try 3 days free, then $12.99 / mo.

NUTRITION

358kcal
Protein
40.3g
Fat
14.2g
Carbs
16.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Broccoli

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1 tsp Olive Oil

2 tbsp Roasted Red Pepper Hummus

1 tbsp Lemon Juice

1 tbsp Mixed Herbs

1 Garlic clove

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Coat the chicken breast lightly with lemon juice, mixed herbs, minced garlic, salt, and pepper. Let marinate for 10 minutes.

  • 3

    Chop broccoli, red bell pepper, and zucchini into bite-sized pieces. Toss the vegetables with olive oil, salt, and pepper.

  • 4

    Place the marinated chicken breast and vegetables on the baking sheet. Roast in the oven for 20-25 minutes, or until the chicken is fully cooked and the vegetables are tender and slightly charred.

  • 5

    While the chicken and vegetables roast, prepare the roasted red pepper hummus if not using store-bought by blending roasted red peppers, chickpeas, tahini, garlic, lemon juice, cumin, and olive oil until smooth.

  • 6

    Plate the roasted chicken alongside the vegetables. Add a side dollop of the roasted red pepper hummus.

  • 7

    Drizzle any remaining lemon juice over the chicken for an extra burst of flavor and serve warm.

Lemon Herb Chicken with 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.

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

YOUR SOLIN GENERATED RECIPE

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

Savor succulent lemon herb chicken accompanied by a medley of roasted vegetables, all beautifully complemented by a smooth, smoky roasted red pepper hummus. This colorful and balanced dish is perfect for a wholesome dinner and designed to meet your nutritional goals without compromising on taste.

NUTRITION

358kcal
Protein
40.3g
Fat
14.2g
Carbs
16.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Broccoli

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1 tsp Olive Oil

2 tbsp Roasted Red Pepper Hummus

1 tbsp Lemon Juice

1 tbsp Mixed Herbs

1 Garlic clove

PREPARATION

  • 1

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

  • 2

    Coat the chicken breast lightly with lemon juice, mixed herbs, minced garlic, salt, and pepper. Let marinate for 10 minutes.

  • 3

    Chop broccoli, red bell pepper, and zucchini into bite-sized pieces. Toss the vegetables with olive oil, salt, and pepper.

  • 4

    Place the marinated chicken breast and vegetables on the baking sheet. Roast in the oven for 20-25 minutes, or until the chicken is fully cooked and the vegetables are tender and slightly charred.

  • 5

    While the chicken and vegetables roast, prepare the roasted red pepper hummus if not using store-bought by blending roasted red peppers, chickpeas, tahini, garlic, lemon juice, cumin, and olive oil until smooth.

  • 6

    Plate the roasted chicken alongside the vegetables. Add a side dollop of the roasted red pepper hummus.

  • 7

    Drizzle any remaining lemon juice over the chicken for an extra burst of flavor and serve warm.