Name: Creamy Roasted Red Pepper Hummus Bowl with Seared Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 0.25 cup Chickpeas; 1 tbsp Tahini; 0.25 cup Roasted red peppers; 1 tsp Olive oil; 1 tbsp Lemon juice; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Smoked paprika; 0.5 cup Cucumber; 0.25 cup Cherry tomatoes

Creamy Roasted Red Pepper Hummus Bowl with Seared 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 Seared Chicken

Sautéed chicken breast served over a velvety roasted red pepper hummus base with crisp cucumbers and a drizzle of bright lemon.

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NUTRITION

Protein

52.5g

Fat

19.5g

Carbs

25.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.25 cup Chickpeas

1 tbsp Tahini

0.25 cup Roasted red peppers

1 tsp Olive oil

1 tbsp Lemon juice

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Smoked paprika

0.5 cup Cucumber

0.25 cup Cherry tomatoes

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PREPARATION

1
Pat the chicken breast dry with a paper towel and season both sides with half of the sea salt, black pepper, and smoked paprika.
2
Heat the olive oil in a medium skillet over medium-high heat. Once hot, sear the chicken for 5-7 minutes per side until the internal temperature reaches 165°F.
3
While the chicken cooks, place the chickpeas, tahini, roasted red peppers, garlic, lemon juice, and the remaining salt, pepper, and paprika into a food processor.
4
Blend the mixture until it reaches a velvety, smooth consistency, adding a teaspoon of water if needed to reach your desired thickness.
5
Spread the roasted red pepper hummus into the base of a shallow bowl.
6
Slice the cooked chicken into strips and arrange them over the hummus.
7
Top the bowl with diced cucumbers and halved cherry tomatoes for a fresh, crunchy finish.