YOUR SOLIN GENERATED RECIPE
Hummus Platter with Roasted Vegetables and Feta
Herb-marinated chicken and tender roasted vegetables served over a creamy hummus base and finished with a sprinkle of salty feta cheese.
INGREDIENTS
4.5 oz chicken breast
0.25 cup hummus
0.5 cup zucchini
0.5 cup red bell pepper
0.25 cup red onion
0 tsp extra virgin olive oil
0.5 oz feta cheese
1 tbsp lemon juice
0.5 tsp dried oregano
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.
Cut the chicken breast, zucchini, red bell pepper, and red onion into uniform 1-inch pieces.
Place the chicken and vegetables on the baking sheet and toss with olive oil, dried oregano, sea salt, and black pepper until evenly coated.
Spread the mixture in a single layer and roast for 18-20 minutes, or until the chicken is cooked through and the vegetables are tender.
While the chicken and vegetables roast, spread the hummus in a thick layer across the bottom of a wide serving bowl or plate.
Arrange the roasted chicken and vegetables over the hummus, then finish with a drizzle of fresh lemon juice and a sprinkle of crumbled feta cheese.