YOUR SOLIN GENERATED RECIPE
Hummus Platter with Roasted Vegetables and Feta
Pan-seared chicken breast served over a creamy hummus base with vibrant roasted peppers and zucchini, topped with tangy crumbled feta for a satisfying crunch.
INGREDIENTS
4 oz chicken breast
0.33 cup hummus
0.5 oz feta cheese
0.5 cup red bell pepper
0.5 cup zucchini
1 tsp olive oil
0.25 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp lemon juice
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Dice the red bell pepper and zucchini into bite-sized pieces and place them on the baking sheet.
Drizzle the vegetables with 0.5 tsp of olive oil and a pinch of sea salt and black pepper, tossing to coat evenly.
Roast the vegetables for 15-20 minutes until they are tender and show slight charred edges.
While vegetables roast, season the chicken breast with dried oregano and the remaining sea salt and black pepper.
Heat the remaining 0.5 tsp of olive oil in a non-stick skillet over medium-high heat.
Cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F and the exterior is golden brown.
Spread the hummus in a thick layer across the bottom of a shallow bowl or plate.
Slice the cooked chicken into strips and arrange them over the hummus along with the roasted vegetables.
Finish the platter by sprinkling with crumbled feta cheese and a fresh squeeze of lemon juice.