YOUR SOLIN GENERATED RECIPE
Zesty Roasted Zucchini and Tomato Salad
Tender chicken breast and vibrant vegetables roasted until caramelized, then tossed with peppery arugula and a bright lemon-herb vinaigrette.
INGREDIENTS
5 oz chicken breast
1 medium zucchini
1 cup cherry tomatoes
1 tbsp olive oil
1 oz feta cheese
2 cup arugula
1 tbsp lemon juice
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp dried oregano
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
Slice the zucchini into half-moons and cut the chicken breast into uniform bite-sized cubes.
Place the chicken, zucchini, and cherry tomatoes on the prepared baking sheet.
Drizzle with half of the olive oil and sprinkle with sea salt, black pepper, and dried oregano, tossing well to coat.
Roast in the oven for 18 to 20 minutes until the chicken is cooked through and the tomatoes have burst and softened.
In a large serving bowl, whisk together the remaining olive oil and the lemon juice to create a simple dressing.
Add the fresh arugula and the warm roasted ingredients to the bowl, tossing gently to combine all the flavors.
Top the salad with crumbled feta cheese and serve immediately while the roasted components are still warm.