YOUR SOLIN GENERATED RECIPE
Mexican Chicken and Roasted Vegetable Bowl
Pan-seared chicken breast served over a bed of crispy roasted potatoes, peppers, and onions, finished with a dollop of cool Greek yogurt for a smoky, satisfying bite.
INGREDIENTS
6 oz Chicken breast
0.5 cup Red potato
0.5 cup Bell pepper
0.25 cup Red onion
1 tbsp Extra virgin olive oil
0.5 tsp Chili powder
0.25 tsp Ground cumin
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 oz Cheddar cheese
2 tbsp Plain Greek yogurt
1 tbsp Fresh cilantro
PREPARATION
Preheat your oven to 425°F (220°C).
Dice the red potato into small 1/2-inch cubes and thinly slice the bell pepper and red onion.
In a large bowl, toss the potatoes, peppers, and onions with 0.5 tablespoon of olive oil and half of the chili powder, sea salt, and black pepper.
Spread the vegetables in a single layer on a parchment-lined baking sheet and roast for 18-20 minutes until the potatoes are tender and golden.
While the vegetables roast, slice the chicken breast into thin strips and season with the remaining chili powder, cumin, garlic powder, sea salt, and black pepper.
Heat the remaining 0.5 tablespoon of olive oil in a large skillet over medium-high heat and sear the chicken for 6-8 minutes until fully cooked and slightly charred.
Assemble the bowl by placing the roasted vegetable mixture at the base and topping it with the seasoned pan-seared chicken.
Garnish with shredded cheddar cheese, a dollop of plain Greek yogurt as a clean swap for sour cream, and fresh chopped cilantro.