YOUR SOLIN GENERATED RECIPE
Sheet Pan Lemon Herb Chicken and Roasted Vegetables with Creamy Red Pepper Hummus
Enjoy a vibrant, one-pan meal featuring tender lemon herb chicken amidst a colorful medley of roasted vegetables, perfectly paired with a creamy, smoky red pepper hummus for dipping. The crisp vegetables and juicy chicken create a harmonious blend of textures and flavors, accentuated by fresh citrus and aromatic herbs.
INGREDIENTS
5 oz Chicken Breast
1 cup Broccoli
1 medium Red Bell Pepper
1 small Zucchini
1 Lemon (zest and juice)
1 tbsp Olive Oil
2 tbsp Red Pepper Hummus
Fresh Herbs and Spices
PREPARATION
Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.
Trim any excess fat from the chicken breast and place it in the center of the pan.
Cut the broccoli into florets, slice the red bell pepper into strips, and slice the zucchini into rounds. Add all vegetables around the chicken on the sheet pan.
Zest the lemon over the chicken and vegetables, then squeeze the juice evenly over all ingredients.
Drizzle olive oil over the chicken and vegetables. Sprinkle with a pinch of garlic, thyme, oregano, salt, and pepper.
Toss the vegetables gently to ensure they're evenly coated with oil and seasonings. Leave the chicken breast whole for even cooking.
Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.
Plate a portion of the roasted vegetables alongside the chicken, and serve with a side dollop of creamy red pepper hummus for dipping.
Enjoy your balanced, flavorful meal!