YOUR SOLIN GENERATED RECIPE
Spicy Chicken with Roasted Vegetables
Savor the bold flavors of tender, spicy chicken paired with a colorful medley of roasted vegetables. This dish combines juicy, marinated chicken breast with crisp red bell peppers, zucchini, and red onion, all roasted to perfection with a hint of cumin, paprika, and cayenne. A drizzle of olive oil enhances the natural sweetness of the veggies and adds a luxurious finish to this balanced, satisfying meal.
INGREDIENTS
6 oz Chicken Breast
1 medium Red Bell Pepper
1 small Zucchini
1 portion Red Onion
2 tsp Olive Oil
Assorted Spices (Cumin, Paprika, Cayenne)
PREPARATION
Preheat the oven to 425°F (220°C).
In a small bowl, mix together cumin, paprika, cayenne, salt, and pepper to create the spice blend.
Pat the chicken breast dry and rub with half of the spice blend on all sides.
Slice the red bell pepper, zucchini, and red onion into bite-sized pieces and place them on a baking sheet.
Drizzle the vegetables with olive oil and toss with the remaining spice blend, ensuring even coating.
Place the seasoned chicken breast on the baking sheet amongst the vegetables.
Roast in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
Remove from the oven, let the chicken rest for a few minutes, then slice and serve alongside the roasted veggies.