Name: Creamy Roasted Red Pepper Hummus Platter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 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; 0.25 tsp smoked paprika; 1 cup cucumber; 0.5 cup baby carrots

Creamy Roasted Red Pepper Hummus Platter

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 Platter

Pan-seared chicken breast served over a velvety roasted red pepper hummus with crisp cucumbers and sweet baby carrots for a refreshing crunch.

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NUTRITION

Protein

47.2g

Fat

19.7g

Carbs

41.6g

SERVINGS

1 serving

INGREDIENTS

4 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

0.25 tsp smoked paprika

1 cup cucumber

0.5 cup baby carrots

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PREPARATION

1
Season the chicken breast with half of the sea salt, black pepper, and smoked paprika.
2
Heat the olive oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until fully cooked, then set aside to rest.
3
In a food processor, combine the chickpeas, roasted red peppers, tahini, lemon juice, garlic, and the remaining salt, pepper, and paprika.
4
Process the hummus until completely smooth and creamy, adding a teaspoon of water if needed to reach desired consistency.
5
Slice the cucumber into rounds and prepare the baby carrots for dipping.
6
Spread the hummus onto a large plate or bowl, slice the rested chicken into strips, and place on top.
7
Arrange the fresh vegetables around the hummus and serve immediately.