YOUR SOLIN GENERATED RECIPE
Zesty Feta and Roasted Vegetable Medley
Tender chicken breast roasted with colorful bell peppers and zucchini, finished with a sprinkle of salty feta and a bright lemon-herb drizzle.
INGREDIENTS
5 oz chicken breast
1 cup zucchini
0.5 cup red bell pepper
0.25 cup red onion
1 tbsp olive oil
1 oz feta cheese
1 tbsp lemon juice
0.5 tsp dried oregano
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
Dice the chicken breast, zucchini, red bell pepper, and red onion into uniform 1-inch pieces to ensure even cooking.
Place the chicken and vegetables on the prepared baking sheet, then drizzle with olive oil and sprinkle with dried oregano, garlic powder, sea salt, and black pepper.
Toss everything together until well-coated, spreading the mixture out in a single layer so the edges get beautifully caramelized.
Roast for 18-20 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.
Remove from the oven, drizzle with fresh lemon juice, and top with the crumbled feta cheese before serving.