YOUR SOLIN GENERATED RECIPE
Garlic Parmesan Roasted Zucchini Spears with Chicken and Chickpeas
Enjoy a hearty twist on a classic side dish by pairing tender roasted zucchini spears with savory garlic, golden roasted chickpeas, a sprinkle of zesty Parmesan, and succulent grilled chicken. This well-balanced dish delivers a satisfying crunch and an aromatic finish, perfect for any meal of the day.
INGREDIENTS
2 medium Zucchini
1 cup Chickpeas (canned, drained)
2 ounces Grilled Chicken Breast
1/4 cup Grated Parmesan Cheese
1 tablespoon Olive Oil
2 cloves Garlic
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F.
Slice the zucchini into spears by cutting them lengthwise.
In a bowl, toss the zucchini spears with olive oil, minced garlic, salt, and pepper.
Spread the zucchini evenly on a baking sheet and roast for about 18-20 minutes, until tender and lightly browned.
Meanwhile, rinse and drain the chickpeas. In a separate bowl, toss them with a little olive oil, salt, and pepper.
Add the chickpeas to the baking sheet during the last 10 minutes of roasting so they crisp up nicely.
If not already prepared, grill a 2-ounce portion of chicken breast until fully cooked, then slice into bite-sized pieces.
Once the zucchini and chickpeas are roasted, remove from the oven and immediately sprinkle grated Parmesan over the hot vegetables so it melts slightly.
Top the dish with the grilled chicken pieces, then serve warm.