Roasted Chicken and Vegetable Plate with Creamy Roasted Red Pepper Hummus

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

Roasted Chicken and Vegetable Plate with Creamy Roasted Red Pepper Hummus

YOUR SOLIN GENERATED RECIPE

Roasted Chicken and Vegetable Plate with Creamy Roasted Red Pepper Hummus

Savor the tantalizing flavors of lightly seasoned roasted chicken paired with a medley of colorful, oven-roasted vegetables, and a smooth, tangy roasted red pepper hummus. This dish is beautifully balanced, offering a hearty protein punch alongside fresh, crisp vegetables and a creamy, satisfying dip that truly elevates your meal.

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NUTRITION

320kcal
Protein
36g
Fat
13.3g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Mixed Vegetables

2 tbsp Roasted Red Pepper Hummus

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Place the chicken breast on a baking tray lined with parchment paper. Drizzle with a little olive oil and season with salt, pepper, and your favorite herbs.

  • 3

    Prepare a bowl of mixed vegetables (zucchini, bell peppers, and carrots) and toss them lightly with olive oil, salt, and pepper.

  • 4

    Spread the vegetables on another baking tray in a single layer.

  • 5

    Roast the chicken and vegetables in the oven. The chicken should take about 20-25 minutes, until fully cooked and golden on the outside. Stir the vegetables halfway through for even roasting.

  • 6

    While the chicken and vegetables are roasting, scoop the roasted red pepper hummus into a small serving dish.

  • 7

    Once cooked, slice the chicken breast and serve it alongside the roasted vegetables with a generous dollop of creamy red pepper hummus on the side. Enjoy your balanced and flavorful meal!

Roasted Chicken and Vegetable Plate with Creamy Roasted Red Pepper Hummus

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

Roasted Chicken and Vegetable Plate with Creamy Roasted Red Pepper Hummus

YOUR SOLIN GENERATED RECIPE

Roasted Chicken and Vegetable Plate with Creamy Roasted Red Pepper Hummus

Savor the tantalizing flavors of lightly seasoned roasted chicken paired with a medley of colorful, oven-roasted vegetables, and a smooth, tangy roasted red pepper hummus. This dish is beautifully balanced, offering a hearty protein punch alongside fresh, crisp vegetables and a creamy, satisfying dip that truly elevates your meal.

NUTRITION

320kcal
Protein
36g
Fat
13.3g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Mixed Vegetables

2 tbsp Roasted Red Pepper Hummus

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Place the chicken breast on a baking tray lined with parchment paper. Drizzle with a little olive oil and season with salt, pepper, and your favorite herbs.

  • 3

    Prepare a bowl of mixed vegetables (zucchini, bell peppers, and carrots) and toss them lightly with olive oil, salt, and pepper.

  • 4

    Spread the vegetables on another baking tray in a single layer.

  • 5

    Roast the chicken and vegetables in the oven. The chicken should take about 20-25 minutes, until fully cooked and golden on the outside. Stir the vegetables halfway through for even roasting.

  • 6

    While the chicken and vegetables are roasting, scoop the roasted red pepper hummus into a small serving dish.

  • 7

    Once cooked, slice the chicken breast and serve it alongside the roasted vegetables with a generous dollop of creamy red pepper hummus on the side. Enjoy your balanced and flavorful meal!