Name: Hummus Platter with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 0.33 cup chickpeas; 0.5 tbsp tahini; 1 tbsp lemon juice; 1 clove garlic; 0.5 tsp olive oil; 0.5 cup zucchini; 0.5 cup red bell pepper; 0.25 cup red onion; 0.25 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper

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

YOUR SOLIN GENERATED RECIPE

Hummus Platter with Roasted Vegetables

Pan-seared chicken breast and roasted vegetables served over a creamy bed of lemon-garlic hummus for a satisfying Mediterranean meal.

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NUTRITION

Protein

43.4g

Fat

12.7g

Carbs

56.8g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

0.33 cup chickpeas

0.5 tbsp tahini

1 tbsp lemon juice

1 clove garlic

0.5 tsp olive oil

0.5 cup zucchini

0.5 cup red bell pepper

0.25 cup red onion

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Dice the zucchini, red bell pepper, and red onion into uniform 1-inch pieces.
3
Toss the vegetables on the prepared sheet with 0.5 tsp of the olive oil, dried oregano, and half of the sea salt and black pepper.
4
Roast for 20 minutes until the vegetables are tender and slightly caramelized.
5
Season the chicken breast with the remaining salt and pepper, then pan-sear in a skillet with the remaining 0.5 tsp olive oil over medium heat until cooked through.
6
In a food processor, blend the chickpeas, tahini, lemon juice, and garlic clove until the hummus is completely smooth and creamy.
7
Spread the hummus onto a plate, top with the sliced chicken and roasted vegetables, and serve warm.