YOUR SOLIN GENERATED RECIPE
Herb-Roasted Chicken and Vegetable Plate with Creamy Red Pepper Hummus
Enjoy a vibrant, well-balanced plate featuring succulent herb-roasted chicken breast accompanied by a medley of roasted vegetables and a side of creamy red pepper hummus. This dish not only dazzles the senses with its earthy herbs and smoky roasted flavors but also provides a balanced mix of lean protein, crisp vegetables, and a hint of Mediterranean flair.
INGREDIENTS
4 oz Chicken Breast
1/2 cup chopped Broccoli
1/2 cup sliced Red Bell Pepper
1/2 cup sliced Zucchini
1/2 tbsp Extra Virgin Olive Oil
3 tbsp Creamy Red Pepper Hummus
2 sprigs Fresh Rosemary
2 sprigs Fresh Thyme
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C).
Pat the chicken breast dry, season with salt, pepper, chopped rosemary, and thyme.
Place the chicken on a baking sheet and surround it with chopped broccoli, sliced red bell pepper, and zucchini.
Drizzle the vegetables with extra virgin olive oil and toss them gently to coat evenly.
Roast in the oven for 20-25 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slight char edges.
Plate the roasted chicken and vegetables, then serve with a generous dollop of creamy red pepper hummus on the side.
Garnish with additional fresh herbs if desired and enjoy your balanced meal.