Hummus Platter with Roasted Vegetables and Feta

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

Hummus Platter with Roasted Vegetables and Feta

YOUR SOLIN GENERATED RECIPE

Hummus Platter with Roasted Vegetables and Feta

Grilled chicken and roasted Mediterranean vegetables served over a creamy chickpea hummus base, topped with tangy crumbled feta and a bright squeeze of lemon.

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NUTRITION

380kcal
Protein
40.1g
Fat
16g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

0.25 cup canned chickpeas

1 tsp tahini

0.5 tbsp extra virgin olive oil

0.5 cup red bell pepper

0.5 cup zucchini

0.5 oz feta cheese

0.25 cup non-fat Greek yogurt

1 tsp lemon juice

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Dice the red bell pepper and zucchini into bite-sized pieces; toss them on a baking sheet with half of the olive oil, sea salt, black pepper, and dried oregano.

  • 3

    Roast the vegetables for 20 minutes, or until they are tender and show slight charred edges.

  • 4

    Season the chicken breast with a pinch of salt and pepper, then grill or pan-sear over medium-high heat for about 6 minutes per side until the internal temperature reaches 165°F.

  • 5

    While the chicken rests, prepare the hummus by blending the chickpeas, tahini, Greek yogurt, lemon juice, garlic, and the remaining olive oil in a food processor until completely smooth.

  • 6

    Spread the creamy hummus across the base of a shallow bowl, then top with the sliced chicken, roasted vegetables, and a sprinkle of crumbled feta cheese.

Hummus Platter with Roasted Vegetables and Feta

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

Hummus Platter with Roasted Vegetables and Feta

YOUR SOLIN GENERATED RECIPE

Hummus Platter with Roasted Vegetables and Feta

Grilled chicken and roasted Mediterranean vegetables served over a creamy chickpea hummus base, topped with tangy crumbled feta and a bright squeeze of lemon.

NUTRITION

380kcal
Protein
40.1g
Fat
16g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

0.25 cup canned chickpeas

1 tsp tahini

0.5 tbsp extra virgin olive oil

0.5 cup red bell pepper

0.5 cup zucchini

0.5 oz feta cheese

0.25 cup non-fat Greek yogurt

1 tsp lemon juice

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Dice the red bell pepper and zucchini into bite-sized pieces; toss them on a baking sheet with half of the olive oil, sea salt, black pepper, and dried oregano.

  • 3

    Roast the vegetables for 20 minutes, or until they are tender and show slight charred edges.

  • 4

    Season the chicken breast with a pinch of salt and pepper, then grill or pan-sear over medium-high heat for about 6 minutes per side until the internal temperature reaches 165°F.

  • 5

    While the chicken rests, prepare the hummus by blending the chickpeas, tahini, Greek yogurt, lemon juice, garlic, and the remaining olive oil in a food processor until completely smooth.

  • 6

    Spread the creamy hummus across the base of a shallow bowl, then top with the sliced chicken, roasted vegetables, and a sprinkle of crumbled feta cheese.