YOUR SOLIN GENERATED RECIPE
Lemon Herb Chicken with Crisp Greens, Roasted Vegetables, and Creamy Tahini Dressing
Enjoy a vibrant plate featuring lemon-herb marinated chicken breast accompanied by a refreshing mix of crisp greens and seasonal roasted vegetables, all tossed in a silky, nutty tahini dressing. This dish boasts bright flavors and satisfying textures without overloading on calories.
INGREDIENTS
6 oz Chicken Breast
2 cups Mixed Greens
1/2 cup Zucchini
1/2 cup Red Bell Pepper
1 tbsp Tahini
1 tbsp Lemon Juice
1 tsp Olive Oil
1 clove Garlic
2 tbsp Fresh Herbs (Parsley, Thyme, Oregano)
PREPARATION
Preheat your oven to 425°F for roasting vegetables.
In a small bowl, mix lemon juice, minced garlic, a pinch of salt, pepper, and chopped fresh herbs to create a marinade.
Place the chicken breast in a shallow dish and pour half of the marinade over it. Let it marinate for at least 15 minutes.
Toss the chopped zucchini and red bell pepper with the remaining marinade and a teaspoon of olive oil. Spread them on a baking sheet in a single layer.
Roast the vegetables in the preheated oven for 15-20 minutes until tender and lightly charred.
Meanwhile, grill or pan-sear the marinated chicken breast over medium-high heat for about 6-7 minutes per side, or until fully cooked.
In a bowl, combine mixed greens with the roasted vegetables. Slice the chicken and arrange on top.
Drizzle the creamy tahini dressing over the salad. To prepare the dressing, whisk together tahini with a bit more lemon juice, water to achieve your desired consistency, and season with salt and pepper.
Serve immediately and enjoy the burst of herby, citrus flavors with every bite.