YOUR SOLIN GENERATED RECIPE
Mediterranean Hummus Platter with Grilled Chicken
Grilled herb chicken and charred vegetables rest on a bed of velvety hummus, finished with a bright squeeze of lemon.
INGREDIENTS
5 oz chicken breast
0.25 cup hummus
1 cup zucchini
0.5 cup red bell pepper
0.25 cup red onion
0.25 tsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp dried oregano
0.5 whole lemon
PREPARATION
Preheat oven to 400°F and chop zucchini, red bell pepper, and red onion into 1-inch pieces.
Toss the vegetables with olive oil, dried oregano, and half of the sea salt and black pepper on a baking sheet.
Roast the vegetables for 18-20 minutes until they are tender and show slight charring.
Season the chicken breast with the remaining salt and pepper, then grill over medium-high heat for 6-7 minutes per side.
Allow the chicken to rest for 5 minutes before slicing it into thin strips.
Spread the hummus across the base of a large plate, creating a shallow well in the center.
Top the hummus with the roasted vegetables and sliced chicken, then finish with a squeeze of fresh lemon juice.