YOUR SOLIN GENERATED RECIPE
Warm-Spiced Roasted Chicken with Creamy Garlic Dressing and Crunchy Veggies
Enjoy a hearty yet light dish featuring warm-spiced roasted chicken served with a medley of crunchy roasted veggies, drizzled with a tangy creamy garlic dressing and finished with crunchy almond bits for an extra texture kick. This dish balances savory spices with a fresh, zesty dressing to create a memorable and satisfying meal.
INGREDIENTS
4 ounces Chicken Breast
1/2 cup sliced Zucchini
1/2 cup sliced Red Bell Pepper
1/2 cup sliced Red Onion
2 tablespoons Plain Nonfat Greek Yogurt
1 clove Garlic (minced)
1 teaspoon Lemon Juice
1 teaspoon Olive Oil
1/4 teaspoon Cumin
1/4 teaspoon Smoked Paprika
Pinch of Cinnamon
Salt and Pepper to taste
1 ounce Almonds
PREPARATION
Preheat your oven to 400°F.
In a small bowl, mix the cumin, smoked paprika, cinnamon, salt, and pepper with a drizzle of olive oil. Rub this spice mixture over the chicken breast.
Place the seasoned chicken breast on a baking sheet and roast in the oven for about 20-25 minutes or until the chicken reaches an internal temperature of 165°F.
While the chicken is roasting, toss the sliced zucchini, red bell pepper, and red onion with a tiny drizzle of olive oil, salt, and pepper on a separate baking sheet.
Roast the veggies in the oven for about 15-20 minutes until they are tender yet retain their crunch.
In a small bowl, combine the Greek yogurt, minced garlic, and lemon juice to create a creamy garlic dressing. Adjust salt and pepper as needed.
Once cooked, plate the warm-spiced roasted chicken with the roasted veggies, drizzle the creamy garlic dressing over the top, and sprinkle the almonds for an additional crunchy element.
Serve immediately and enjoy your balanced, flavor-packed meal.