YOUR SOLIN GENERATED RECIPE
Chicken and Roasted Vegetable Salad
Pan-seared chicken breast served over a bed of smoky roasted peppers and zucchini, finished with a creamy avocado mash and a zesty lemon-herb vinaigrette.
INGREDIENTS
5 oz chicken breast
0.5 tbsp extra virgin olive oil
0.5 tbsp extra virgin olive oil
1 cup red bell pepper
1 cup zucchini
0.25 cup red onion
0.25 whole avocado
1 tbsp lemon juice
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp dried oregano
2 cups baby arugula
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
Dice the red bell pepper, zucchini, and red onion into uniform bite-sized pieces to ensure even roasting.
Toss the vegetables on the baking sheet with 0.5 tbsp of olive oil, a pinch of sea salt, and black pepper.
Roast the vegetables for 20 minutes until they are tender and show slight caramelization on the edges.
Season the chicken breast with sea salt, black pepper, and dried oregano, then pan-sear in a non-stick skillet over medium heat for 6 minutes per side.
In a small glass jar, whisk together the remaining 0.5 tbsp of olive oil and the lemon juice to create a bright vinaigrette.
Arrange the baby arugula in a large serving bowl and top with the warm roasted vegetables and the sliced chicken breast.
Finish the salad by adding the fresh avocado slices and drizzling the lemon-herb vinaigrette over the top before serving.