YOUR SOLIN GENERATED RECIPE
Lemon-Herb Roasted Chicken with Fresh Greens, Roasted Vegetables, and Creamy Tahini Dressing
Savor the vibrant flavors of zesty lemon-herb roasted chicken paired with a crisp mix of fresh greens and naturally roasted vegetables, all drizzled with a velvety tahini dressing. This balanced dish is light yet satisfying, offering a perfect harmony of tangy, savory, and nutty notes that enliven your palate.
INGREDIENTS
5 oz Chicken Breast
4 cups Spinach
0.5 cup Red Bell Pepper (sliced)
0.5 cup Zucchini (sliced)
1 tablespoon Tahini
2 tablespoons Lemon Juice
1 teaspoon Olive Oil
1 Garlic clove, minced
2 tablespoons Fresh Herbs (Thyme/ Rosemary)
Salt & Black Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C).
In a small bowl, mix the lemon juice, minced garlic, and chopped fresh herbs. Add a pinch of salt and pepper to create a marinade.
Place the chicken breast in a baking dish and coat it with the lemon-herb marinade. Let it sit for at least 10 minutes to absorb the flavors.
Arrange the sliced red bell pepper and zucchini around the chicken in the baking dish. Drizzle the vegetables with a teaspoon of olive oil and season with a little salt and pepper.
Roast in the oven for 20-25 minutes or until the chicken is fully cooked and the vegetables are tender and slightly caramelized.
While the chicken and vegetables roast, prepare the dressing by stirring the tahini with a tablespoon of water (if needed to thin consistency) and additional lemon juice. Adjust seasoning as desired.
Plate your dish by layering fresh spinach as a base, then top with roasted vegetables and sliced chicken. Drizzle the creamy tahini dressing over the top.
Serve immediately and enjoy the vibrant blend of flavors.