YOUR SOLIN GENERATED RECIPE
Hummus Platter with Roasted Vegetables and Feta
Oven-roasted zucchini and peppers served alongside herb-seasoned chicken and creamy hummus, finished with a sprinkle of salty feta for a bright, satisfying crunch.
INGREDIENTS
4 oz chicken breast
0.25 cup hummus
1 oz feta cheese
0.5 cup zucchini
0.5 cup red bell pepper
0.25 cup red onion
0.5 tbsp extra virgin olive oil
0.5 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh lemon juice
PREPARATION
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Slice the zucchini into half-moons, the bell pepper into strips, and the red onion into wedges.
Place the vegetables and the chicken breast on the prepared baking sheet.
Drizzle everything with olive oil and season evenly with dried oregano, sea salt, and black pepper.
Roast in the oven for 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred.
While the food roasts, spread the hummus in a wide circle on a serving plate.
Once cooked, let the chicken rest for 5 minutes before slicing it into thin strips.
Arrange the roasted vegetables and sliced chicken over the hummus base.
Garnish the platter with crumbled feta cheese and a bright squeeze of fresh lemon juice before serving.