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; 1 tbsp tahini; 0.25 cup roasted red peppers; 1 tbsp lemon juice; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp extra virgin olive oil; 1 cup cucumber; 0.5 cup cherry tomatoes; 0.25 tsp smoked paprika

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 juicy cherry tomatoes for a vibrant, protein-packed meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

48.9g

Fat

20.3g

Carbs

43.8g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

0.5 cup chickpeas

1 tbsp tahini

0.25 cup roasted red peppers

1 tbsp lemon juice

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp extra virgin olive oil

1 cup cucumber

0.5 cup cherry tomatoes

0.25 tsp smoked paprika

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Season the chicken breast evenly with half of the sea salt, half of the black pepper, and all of the smoked paprika.
2
Heat the extra virgin olive oil in a medium skillet over medium-high heat. Sear the chicken for 6-8 minutes per side until the internal temperature reaches 165°F.
3
While the chicken cooks, drain and rinse the chickpeas. Add them to a food processor with the tahini, roasted red peppers, lemon juice, garlic, and the remaining salt and pepper.
4
Process the hummus mixture until it reaches a velvety, smooth consistency, scraping down the sides as needed.
5
Slice the cooked chicken into thin strips and chop the cucumber into rounds and halve the cherry tomatoes.
6
Spread the roasted red pepper hummus onto a large plate, top with the warm chicken strips, and arrange the fresh vegetables around the perimeter to serve.