Name: Creamy Roasted Red Pepper Hummus Bowl with Sautéed Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.5 cup chickpeas; 0.5 cup roasted red peppers; 1 tbsp tahini; 1 tbsp lemon juice; 1 clove garlic; 1 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 cup cucumber; 0.5 cup cherry tomatoes; 1 tsp dried oregano

Creamy Roasted Red Pepper Hummus Bowl with Sautéed Chicken

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

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Red Pepper Hummus Bowl with Sautéed Chicken

Sautéed chicken breast served over a velvety roasted red pepper hummus base with crisp cucumbers and juicy cherry tomatoes.

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NUTRITION

Protein

55.9g

Fat

20.6g

Carbs

38.9g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup chickpeas

0.5 cup roasted red peppers

1 tbsp tahini

1 tbsp lemon juice

1 clove garlic

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup cucumber

0.5 cup cherry tomatoes

1 tsp dried oregano

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PREPARATION

1
Place the chickpeas, roasted red peppers, tahini, lemon juice, and garlic into a food processor and blend until completely smooth.
2
Season the chicken breast evenly with the sea salt, black pepper, and dried oregano.
3
Heat the olive oil in a non-stick skillet over medium heat.
4
Add the chicken to the skillet and cook for approximately 6 to 7 minutes per side until golden brown and the internal temperature reaches 165 degrees Fahrenheit.
5
Remove the chicken from the heat and let it rest for 2 minutes before slicing into thin strips.
6
Spread the roasted red pepper hummus into the bottom of a wide bowl.
7
Top the hummus with the sliced chicken, diced cucumber, and halved cherry tomatoes.