YOUR SOLIN GENERATED RECIPE
Spiced Roasted Chicken with Crisp Vegetable Salad
Enjoy a vibrant and balanced meal featuring tender spiced roasted chicken paired with a crisp, colorful salad. The chicken is marinated in a blend of warming spices that infuse each bite with aromatic flavor, while the salad offers refreshing mixed greens, crunchy vegetables, and protein-packed chickpeas, all lightly dressed with a zesty lemon-olive oil dressing.
INGREDIENTS
4 oz Chicken Breast (skinless, boneless)
1/2 cup Chickpeas (drained)
2 cups Mixed Greens
1 cup Cherry Tomatoes
1/2 medium Cucumber
1/2 medium Red Bell Pepper
1/4 medium Red Onion
1 tsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
Spices: Cumin, Paprika, Garlic Powder, Salt, Black Pepper
PREPARATION
Preheat the oven to 400°F. In a small bowl, combine cumin, paprika, garlic powder, salt, and black pepper.
Rub the 4 oz chicken breast evenly with the spice blend. Place the chicken on a baking sheet lined with parchment paper.
Roast the chicken in the oven for 20-25 minutes or until fully cooked and juices run clear.
While the chicken roasts, prepare the crisp vegetable salad. In a large bowl, combine the mixed greens, cherry tomatoes, sliced cucumber, diced red bell pepper, and thinly sliced red onion.
Add the drained chickpeas to the salad.
In a small jar, mix 1 tsp extra virgin olive oil with 1 tbsp lemon juice. Shake well to create a light dressing.
Once the chicken is roasted, allow it to rest for a few minutes before slicing it into strips.
Toss the salad with the dressing, then top with the sliced spiced roasted chicken.
Enjoy a balanced and flavorful meal that perfectly meets your nutritional needs.