YOUR SOLIN GENERATED RECIPE
Chicken and Salsa with Roasted Vegetables
Pan-seared chicken breast and roasted zucchini paired with a crisp cucumber-avocado salad topped with zesty salsa and nutty hemp seeds.
INGREDIENTS
4 oz boneless skinless chicken breast
3 oz zucchini
3 oz cucumber
2 tbsp salsa
1 tbsp extra virgin olive oil
0.25 whole avocado
2 tbsp hemp seeds
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp garlic powder
PREPARATION
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
Slice the zucchini into half-moon shapes and toss them on the baking sheet with 0.5 tbsp of olive oil, a pinch of sea salt, and a pinch of black pepper.
Roast the zucchini for 15 minutes until it is tender and slightly golden around the edges.
While the vegetables roast, season the chicken breast evenly with garlic powder and the remaining sea salt and black pepper.
Heat the remaining 0.5 tbsp of olive oil in a skillet over medium heat and sear the chicken for 5 to 7 minutes per side until the internal temperature reaches 165°F.
Dice the cucumber and avocado into small cubes and combine them in a bowl, tossing gently with the hemp seeds.
Remove the chicken from the pan and let it rest for 3 minutes before slicing into strips.
Plate the roasted zucchini, top with the sliced chicken and salsa, and serve with the fresh cucumber-avocado salad on the side.