YOUR SOLIN GENERATED RECIPE
Mediterranean Hummus Platter with Roasted Chicken
Oven-roasted chicken and tender vegetables served over a bed of velvety hummus with a bright squeeze of fresh lemon juice.
INGREDIENTS
5 oz chicken breast
0.5 medium zucchini
0.5 medium red bell pepper
0.25 medium red onion
0.5 tbsp olive oil
0.5 tsp dried oregano
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
0.25 cup hummus
1 tbsp lemon juice
1 tbsp fresh parsley
PREPARATION
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Cut the chicken breast into bite-sized cubes and slice the zucchini, bell pepper, and red onion into uniform pieces.
Place the chicken and vegetables on the prepared baking sheet. Drizzle with olive oil and sprinkle with dried oregano, garlic powder, sea salt, and black pepper.
Toss everything together until evenly coated, then spread into a single layer.
Roast for 18-20 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred.
Spread the hummus in a thick layer across the bottom of a shallow bowl or plate.
Top the hummus with the roasted chicken and vegetable mixture.
Garnish with fresh lemon juice and chopped parsley before serving.