Roasted Red Pepper Hummus Bowl with Spiced Chicken

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

Roasted Red Pepper Hummus Bowl with Spiced Chicken

YOUR SOLIN GENERATED RECIPE

Roasted Red Pepper Hummus Bowl with Spiced Chicken

Tender chicken breast sautéed in warm spices served over a velvety roasted red pepper hummus with crisp cucumbers and juicy cherry tomatoes.

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NUTRITION

559kcal
Protein
54.1g
Fat
23.5g
Carbs
37.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.33 cup Chickpeas

0.5 cup Roasted red peppers

1 tbsp Tahini

1 tbsp Lemon juice

0.5 tbsp Extra virgin olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Cumin

0.25 tsp Smoked paprika

0.5 cup Cucumber

0.5 cup Cherry tomatoes

0.25 tsp Black pepper

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with the cumin, smoked paprika, half of the sea salt, and the black pepper.

  • 2

    Heat a skillet over medium-high heat with half of the olive oil and cook the chicken for 6 to 7 minutes per side until golden brown and cooked through.

  • 3

    While the chicken cooks, place the chickpeas, roasted red peppers, tahini, lemon juice, garlic, and the remaining olive oil and sea salt into a food processor.

  • 4

    Blend the hummus mixture until it is completely smooth and velvety, adding a tablespoon of water if needed to reach your desired consistency.

  • 5

    Remove the chicken from the skillet and allow it to rest for 3 minutes before slicing it into thin strips.

  • 6

    Spread the roasted red pepper hummus into the base of a shallow bowl and top with the sliced chicken, chopped cucumbers, and halved cherry tomatoes.

Roasted Red Pepper Hummus Bowl with Spiced Chicken

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

Roasted Red Pepper Hummus Bowl with Spiced Chicken

YOUR SOLIN GENERATED RECIPE

Roasted Red Pepper Hummus Bowl with Spiced Chicken

Tender chicken breast sautéed in warm spices served over a velvety roasted red pepper hummus with crisp cucumbers and juicy cherry tomatoes.

NUTRITION

559kcal
Protein
54.1g
Fat
23.5g
Carbs
37.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.33 cup Chickpeas

0.5 cup Roasted red peppers

1 tbsp Tahini

1 tbsp Lemon juice

0.5 tbsp Extra virgin olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Cumin

0.25 tsp Smoked paprika

0.5 cup Cucumber

0.5 cup Cherry tomatoes

0.25 tsp Black pepper

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with the cumin, smoked paprika, half of the sea salt, and the black pepper.

  • 2

    Heat a skillet over medium-high heat with half of the olive oil and cook the chicken for 6 to 7 minutes per side until golden brown and cooked through.

  • 3

    While the chicken cooks, place the chickpeas, roasted red peppers, tahini, lemon juice, garlic, and the remaining olive oil and sea salt into a food processor.

  • 4

    Blend the hummus mixture until it is completely smooth and velvety, adding a tablespoon of water if needed to reach your desired consistency.

  • 5

    Remove the chicken from the skillet and allow it to rest for 3 minutes before slicing it into thin strips.

  • 6

    Spread the roasted red pepper hummus into the base of a shallow bowl and top with the sliced chicken, chopped cucumbers, and halved cherry tomatoes.