YOUR SOLIN GENERATED RECIPE
Mexican Chicken and Roasted Vegetables
Smoky pan-seared chicken breast served alongside a vibrant medley of sautéed peppers and zucchini, finished with a crunchy sprinkle of toasted pepitas.
INGREDIENTS
8 oz chicken breast
1 tbsp olive oil
1 tsp chili powder
0.5 tsp ground cumin
0.5 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
0.5 cup bell pepper
0.5 cup zucchini
0.25 cup red onion
0.5 cup black beans
0.25 whole avocado
0.5 oz pepitas
PREPARATION
Slice the chicken breast into thin strips and toss in a bowl with chili powder, cumin, garlic powder, sea salt, and black pepper until evenly coated.
Heat half of the olive oil in a large skillet over medium-high heat.
Add the seasoned chicken strips to the skillet and pan-fry for 5-7 minutes until golden brown and cooked through, then remove from the pan and set aside.
Add the remaining olive oil to the same skillet along with the sliced bell peppers, zucchini, and red onion.
Sauté the vegetables for 4-5 minutes until tender-crisp and slightly charred, then stir in the black beans to warm through for 1 minute.
Divide the vegetable and bean mixture onto plates, top with the pan-seared chicken, fresh avocado slices, and toasted pepitas.