YOUR SOLIN GENERATED RECIPE
Mediterranean Hummus Platter with Roasted Chicken
Pan-seared chicken breast served over creamy hummus with vibrant roasted zucchini and peppers, finished with a sprinkle of tangy feta cheese.
INGREDIENTS
4 oz chicken breast
0.25 cup hummus
1 oz feta cheese
0.5 cup zucchini
0.5 cup red bell pepper
1 tsp olive oil
0.25 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh parsley
PREPARATION
Preheat your oven to 400°F (200°C).
Slice the zucchini into rounds and the red bell pepper into strips.
Toss the zucchini and peppers on a baking sheet with the olive oil, dried oregano, and half of the sea salt and black pepper.
Roast the vegetables for 15 to 20 minutes until they are tender and show light golden char marks.
While vegetables roast, season the chicken breast with the remaining sea salt and black pepper.
Heat a non-stick skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F.
Spread the hummus in a wide circle on a large plate or shallow bowl.
Slice the cooked chicken into strips and arrange them over the hummus along with the roasted vegetables.
Garnish the platter with crumbled feta cheese and freshly chopped parsley before serving.