YOUR SOLIN GENERATED RECIPE
Mediterranean Hummus Platter with Roasted Chicken and Vegetables
Pan-seared chicken and caramelized roasted vegetables served over a creamy hummus base with a bright squeeze of fresh lemon and aromatic herbs.
INGREDIENTS
5 oz chicken breast
0.25 cup hummus
1 cup cauliflower florets
0.5 cup red bell pepper
0.5 tbsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp dried oregano
0.5 medium lemon
1 tbsp fresh parsley
PREPARATION
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
Toss the cauliflower florets and sliced red bell pepper with half of the olive oil, sea salt, black pepper, and dried oregano.
Spread the vegetables on the baking sheet and roast for 15-20 minutes until the edges are golden and caramelized.
While vegetables roast, season the chicken breast with the remaining salt and pepper.
Heat the remaining olive oil in a skillet over medium-high heat and sear the chicken for 5-6 minutes per side until fully cooked.
Let the chicken rest for 3 minutes, then slice into thin strips.
Spread the hummus in a wide circle on a serving plate or shallow bowl.
Top the hummus with the roasted vegetables and sliced chicken.
Garnish with fresh chopped parsley and a generous squeeze of lemon juice before serving.