YOUR SOLIN GENERATED RECIPE
Spicy Blackened Chicken and Roasted Vegetable Pasta
Enjoy a vibrant plate of spicy blackened chicken paired with al dente whole wheat pasta and a medley of roasted vegetables. The smoky, peppery chicken contrasts beautifully with the sweetness of roasted bell peppers, zucchini, and red onion, all lightly tossed in olive oil and aromatic spices. This dish is designed to satisfy with lean protein and wholesome carbs, making it ideal for a fulfilling dinner.
INGREDIENTS
4 ounces Chicken Breast
2 ounces Whole Wheat Pasta
1/2 cup chopped Red Bell Pepper
1/2 cup diced Zucchini
1/4 cup diced Red Onion
1 teaspoon Olive Oil
Spice Blend (Paprika, Cayenne, Garlic Powder, Onion Powder, Salt, Pepper)
PREPARATION
Preheat your oven to 425°F.
In a small bowl, mix paprika, cayenne pepper, garlic powder, onion powder, salt, and pepper to create your spice blend.
Coat the chicken breast evenly with the spice blend on both sides to form a blackened crust.
Heat a skillet over medium-high heat. Once hot, add the chicken and sear for 2-3 minutes per side until a crust forms. Alternatively, for a more roasted flavor, place the seasoned chicken on a baking sheet and bake in the preheated oven for 15-18 minutes until fully cooked.
While the chicken is cooking, toss the chopped red bell pepper, diced zucchini, and red onion with olive oil and a pinch of the spice blend on a separate baking tray. Roast in the oven for about 12-15 minutes until tender and slightly charred.
Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
Slice the cooked chicken breast and toss together with the roasted vegetables and pasta. Adjust seasoning if needed.
Serve warm and enjoy a balanced, flavorful meal.