Sheet Pan 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 Chicken and Roasted Vegetables with Creamy Roasted Red Pepper Hummus

YOUR SOLIN GENERATED RECIPE

Sheet Pan Chicken and Roasted Vegetables with Creamy Roasted Red Pepper Hummus

Enjoy a vibrant sheet pan dinner featuring a juicy, herb-marinated chicken breast nestled among an assortment of perfectly roasted vegetables. The dish is elevated by a creamy roasted red pepper hummus, adding a smooth, tangy finish that ties all the flavors together for a wholesome, satisfying meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

477kcal
Protein
43.3g
Fat
17.7g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1 small Red Onion

1 teaspoon Olive Oil

1/4 cup Roasted Red Pepper Hummus

1 teaspoon Dried Oregano

Salt and Pepper (to taste)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the red bell pepper, zucchini, and red onion into even pieces. Place them on a sheet pan.

  • 3

    Drizzle the olive oil over the vegetables, then sprinkle with dried oregano, salt, and pepper. Toss to coat evenly.

  • 4

    Place the chicken breast on the same sheet pan among the vegetables. Season the chicken with a little additional salt and pepper if desired.

  • 5

    Roast in the preheated oven for 20-25 minutes, until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 6

    Remove the sheet pan from the oven and let it rest for a few minutes.

  • 7

    Serve the roasted chicken and vegetables with a side dollop of creamy roasted red pepper hummus for dipping.

Sheet Pan 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 Chicken and Roasted Vegetables with Creamy Roasted Red Pepper Hummus

YOUR SOLIN GENERATED RECIPE

Sheet Pan Chicken and Roasted Vegetables with Creamy Roasted Red Pepper Hummus

Enjoy a vibrant sheet pan dinner featuring a juicy, herb-marinated chicken breast nestled among an assortment of perfectly roasted vegetables. The dish is elevated by a creamy roasted red pepper hummus, adding a smooth, tangy finish that ties all the flavors together for a wholesome, satisfying meal.

NUTRITION

477kcal
Protein
43.3g
Fat
17.7g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1 small Red Onion

1 teaspoon Olive Oil

1/4 cup Roasted Red Pepper Hummus

1 teaspoon Dried Oregano

Salt and Pepper (to taste)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the red bell pepper, zucchini, and red onion into even pieces. Place them on a sheet pan.

  • 3

    Drizzle the olive oil over the vegetables, then sprinkle with dried oregano, salt, and pepper. Toss to coat evenly.

  • 4

    Place the chicken breast on the same sheet pan among the vegetables. Season the chicken with a little additional salt and pepper if desired.

  • 5

    Roast in the preheated oven for 20-25 minutes, until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 6

    Remove the sheet pan from the oven and let it rest for a few minutes.

  • 7

    Serve the roasted chicken and vegetables with a side dollop of creamy roasted red pepper hummus for dipping.