Recipes
Lime-Cumin Chicken with Roasted Squash & Peppers
Uses: chicken breast, yellow squash, zucchini, bell pepper, lime
Ingredients:
- 1 chicken breast portion, about 5 to 6 ounces
- 1/2 cup sliced yellow squash
- 1/2 cup sliced zucchini
- 1/2 cup sliced bell pepper
- 2 teaspoons oil, divided
- 1 lime wedge
Instructions:
- Heat the oven to 425°F. Pat the chicken dry and rub with 1 teaspoon oil, cumin, paprika, garlic powder, black pepper, and a small amount of salt.
- Toss squash, zucchini, and bell pepper with the remaining oil, oregano, black pepper, and a small amount of salt. Spread around the chicken on a sheet pan.
- Roast until the vegetables are tender and lightly browned and the chicken reaches at least 165°F in the center. Let the chicken rest for 5 minutes.
- Squeeze lime over both the chicken and vegetables just before serving.
Good for: A bright Latin-inspired sheet-pan dinner with warm spices and colorful early-fall vegetables.
Optional: Serve over a small scoop of jasmine rice.