Herb-Roasted Chicken with Creamy Roasted Red Pepper Hummus and Fresh Veggies

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

Herb-Roasted Chicken with Creamy Roasted Red Pepper Hummus and Fresh Veggies

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Creamy Roasted Red Pepper Hummus and Fresh Veggies

Enjoy a vibrant plate featuring succulent herb-roasted chicken paired with a silky roasted red pepper hummus, served alongside crisp, fresh vegetables. This balanced dish offers a delightful blend of smoky, herby flavors and a refreshing, crunchy veggie bite for a satisfying meal any time of day.

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NUTRITION

392kcal
Protein
46.2g
Fat
13.2g
Carbs
26.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

0.17 cup Canned Chickpeas

0.25 cup Roasted Red Bell Pepper

1 tsp Tahini

1 tsp Olive Oil

1 tsp Fresh Lemon Juice

1 Garlic Clove

1 cup Mixed Fresh Veggies

1 tsp Mixed Dried Herbs

Salt & Pepper

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PREPARATION

  • 1

    Preheat the oven to 400°F. Pat the chicken breast dry and season generously with salt, pepper, and the mixed dried herbs.

  • 2

    Place the chicken on a baking sheet and roast for 20-25 minutes or until the internal temperature reaches 165°F.

  • 3

    While the chicken is roasting, prepare the roasted red pepper hummus. In a food processor, combine the canned chickpeas, roasted red bell pepper, tahini, olive oil, fresh lemon juice, and garlic clove. Blend until smooth. Season with salt and pepper to taste.

  • 4

    Wash and slice your choice of fresh veggies into bite-sized pieces.

  • 5

    To assemble the plate, slice the roasted chicken and serve alongside a generous dollop of the creamy roasted red pepper hummus with the fresh veggie medley on the side.

Herb-Roasted Chicken with Creamy Roasted Red Pepper Hummus and Fresh Veggies

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

Herb-Roasted Chicken with Creamy Roasted Red Pepper Hummus and Fresh Veggies

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Creamy Roasted Red Pepper Hummus and Fresh Veggies

Enjoy a vibrant plate featuring succulent herb-roasted chicken paired with a silky roasted red pepper hummus, served alongside crisp, fresh vegetables. This balanced dish offers a delightful blend of smoky, herby flavors and a refreshing, crunchy veggie bite for a satisfying meal any time of day.

NUTRITION

392kcal
Protein
46.2g
Fat
13.2g
Carbs
26.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

0.17 cup Canned Chickpeas

0.25 cup Roasted Red Bell Pepper

1 tsp Tahini

1 tsp Olive Oil

1 tsp Fresh Lemon Juice

1 Garlic Clove

1 cup Mixed Fresh Veggies

1 tsp Mixed Dried Herbs

Salt & Pepper

PREPARATION

  • 1

    Preheat the oven to 400°F. Pat the chicken breast dry and season generously with salt, pepper, and the mixed dried herbs.

  • 2

    Place the chicken on a baking sheet and roast for 20-25 minutes or until the internal temperature reaches 165°F.

  • 3

    While the chicken is roasting, prepare the roasted red pepper hummus. In a food processor, combine the canned chickpeas, roasted red bell pepper, tahini, olive oil, fresh lemon juice, and garlic clove. Blend until smooth. Season with salt and pepper to taste.

  • 4

    Wash and slice your choice of fresh veggies into bite-sized pieces.

  • 5

    To assemble the plate, slice the roasted chicken and serve alongside a generous dollop of the creamy roasted red pepper hummus with the fresh veggie medley on the side.