Name: Roasted Red Pepper Hummus with Warm Pita
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 0.5 cup canned chickpeas; 0.5 tbsp tahini; 0.25 cup roasted red peppers; 0.5 whole whole wheat pita; 1 tbsp lemon juice; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp smoked paprika; 1 tsp extra virgin olive oil; 0.25 tsp black pepper

Roasted Red Pepper Hummus with Warm Pita

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

YOUR SOLIN GENERATED RECIPE

Roasted Red Pepper Hummus with Warm Pita

Pan-seared chicken breast served over creamy roasted red pepper hummus with a warm, toasted whole wheat pita for a satisfying crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

46.5g

Fat

16g

Carbs

43.4g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

0.5 cup canned chickpeas

0.5 tbsp tahini

0.25 cup roasted red peppers

0.5 whole whole wheat pita

1 tbsp lemon juice

1 clove garlic

0.25 tsp sea salt

0.25 tsp smoked paprika

1 tsp extra virgin olive oil

0.25 tsp black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Season the chicken breast evenly with half of the sea salt and black pepper.
2
Heat a non-stick skillet over medium heat and cook the chicken for 6 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.
3
In a food processor, combine the canned chickpeas, roasted red peppers, tahini, lemon juice, garlic, smoked paprika, and the remaining sea salt.
4
Process the hummus mixture until it is smooth and creamy, adding a splash of water if necessary to reach your desired consistency.
5
Lightly toast the whole wheat pita in a toaster or oven until it is warm and slightly crisp.
6
Slice the cooked chicken breast into thin strips.
7
Spread the roasted red pepper hummus on a plate, top with the chicken strips, drizzle with extra virgin olive oil, and serve with the warm pita.