YOUR SOLIN GENERATED RECIPE
Mediterranean Hummus Platter with Roasted Vegetables
Pan-seared chicken breast served over creamy hummus with vibrant roasted peppers and zucchini, finished with a bright squeeze of lemon and salty feta.
INGREDIENTS
5 oz Chicken breast
0.25 cup Hummus
0.5 cup Red bell pepper
0.5 cup Zucchini
2 tsp Olive oil
0.25 tsp Dried oregano
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Feta cheese
1 tbsp Fresh parsley
0.5 medium Lemon
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Slice the red bell pepper and zucchini into bite-sized pieces and place them in a bowl.
Toss the vegetables with 1 tsp of olive oil, dried oregano, and a pinch of the sea salt and black pepper.
Spread the vegetables on the baking sheet and roast for 18 minutes until the edges are golden and tender.
Season the chicken breast evenly with garlic powder and the remaining sea salt and black pepper.
Heat the remaining 1 tsp of olive oil in a skillet over medium heat and sear the chicken for 6 minutes per side until cooked through.
Spread the hummus in a smooth layer across the base of a large plate or shallow bowl.
Slice the cooked chicken and arrange it over the hummus alongside the warm roasted vegetables.
Top the platter with crumbled feta cheese, chopped fresh parsley, and a generous squeeze of lemon juice before serving.