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 this flavorful sheet pan dinner that combines perfectly roasted chicken breast and a medley of vibrant vegetables with a creamy roasted red pepper hummus dip. The crispy edges of the chicken and tender vegetables bring out the delicious smoky notes, while the hummus adds a rich, tangy finish that's both satisfying and balanced.

Try 7 days free, then $12.99 / mo.

NUTRITION

350kcal
Protein
35.8g
Fat
14.5g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Red Bell Pepper (sliced)

1/2 cup Zucchini (sliced)

1/4 cup Red Onion (sliced)

1 tsp Extra Virgin Olive Oil

4 tbsp Creamy Roasted Red Pepper Hummus

Seasonings to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Place the chicken breast in the center of the sheet pan. Arrange the sliced red bell pepper, zucchini, and red onion around the chicken.

  • 3

    Drizzle the olive oil over the chicken and vegetables, then season with salt, pepper, garlic powder, and paprika to taste.

  • 4

    Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slightly charred edges.

  • 5

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

  • 6

    Serve the roasted chicken and vegetables with a side 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 this flavorful sheet pan dinner that combines perfectly roasted chicken breast and a medley of vibrant vegetables with a creamy roasted red pepper hummus dip. The crispy edges of the chicken and tender vegetables bring out the delicious smoky notes, while the hummus adds a rich, tangy finish that's both satisfying and balanced.

NUTRITION

350kcal
Protein
35.8g
Fat
14.5g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Red Bell Pepper (sliced)

1/2 cup Zucchini (sliced)

1/4 cup Red Onion (sliced)

1 tsp Extra Virgin Olive Oil

4 tbsp Creamy Roasted Red Pepper Hummus

Seasonings to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Place the chicken breast in the center of the sheet pan. Arrange the sliced red bell pepper, zucchini, and red onion around the chicken.

  • 3

    Drizzle the olive oil over the chicken and vegetables, then season with salt, pepper, garlic powder, and paprika to taste.

  • 4

    Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slightly charred edges.

  • 5

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

  • 6

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