Chicken Breast Baked With Vegetables. Step-by-step Recipe With Photo

Wondering what to cook for dinner? I propose a quick and easy version of the second course - chicken breasts baked with vegetables. The recipe is simple, tasty and versatile: the set of products can be varied, each time coming up with new combinations. For example, this time we bake chicken fillet with broccoli, bell peppers and zucchini. You can choose any one type of vegetables and bake the breasts with cauliflower, zucchini, bell peppers, potatoes. Or even with pumpkin or apples!

But combining different types of vegetables is even more interesting: emerald broccoli inflorescences, scarlet strips of sweet pepper, orange pumpkin cubes will create an amazingly colorful assortment of colors and tastes. Everyone will be able to choose a side dish they like with a slice of baked chicken. If you like something richer and more solid, I recommend adding potatoes. Only pre-boil the potato wedges until half cooked, as they take longer to bake than tender vegetables.

• Cooking time: 1 hour
• Servings: 6

Ingredients for baked chicken breasts with vegetables

• 2 chicken breasts (halves);
• 1 medium broccoli inflorescence;
• 1 zucchini;
• 1-2 bell peppers;
• 0.5 tbsp. l. vegetable oil;
• 2 tbsp. l. sour cream;
• salt, ground black pepper to taste, your favorite spices;
• fresh herbs.

Broccoli can be substituted for or combined with cauliflower.

Choose a young zucchini, with a thin skin and small seeds. Multi-colored peppers are better suited: with red, green, yellow stripes, the dish will look more spectacular.

For spices, I used Himalayan salt, ground black pepper, paprika, turmeric and dried basil. You can choose other spices to your liking.

Cooking chicken breasts baked with vegetables

Rinse the chicken breasts, pat dry with paper towels and marinate in spices. We mix salt, pepper, dried herbs and other seasonings (we leave some to sprinkle vegetables with them later), and rub the breasts with this mixture on all sides. We leave at room temperature for half an hour or an hour (or in the refrigerator overnight).

Prepare vegetables: wash pepper and peel from tails and seeds, cut into strips.

Rinse the zucchini and cut into circles or halves of circles. The peel, if it is thin, need not be peeled.

We disassemble the broccoli into small inflorescences.

Boil the cabbage a little so that it is soft in the finished dish. We lower the inflorescences in a saucepan with boiling salted water for 2-3 minutes, no more: if you overdo it, the tender broccoli will boil down. And if boiled for a short time, it will retain its structure and amazing bright green color.

We put the cabbage in a colander so that the glass is water.

A baking dish is suitable for a glass or ceramic, made of foil or an ordinary cast-iron pan.

After lubricating the bottom of the mold with vegetable oil, alternate between broccoli, peppers, zucchini. Salt a little, sprinkle with spices.

Put the breasts on top of the assorted vegetables, trying to cover the vegetables with the meat. To make the breasts bake faster, turn out more tender, and their area is enough to close the form, you can beat off the fillet a little. And for greater juiciness, grease the fillet with sour cream.

You can bake both covered and open. If you do not cover the dish, the meat will be more grilled, but dryish. When baked under the lid, the dish will turn out to be dietary, like steamed, and the chicken breasts will be juicier. Instead of a lid, you can cover the mold with a sheet of foil. And if you want the meat to brown appetizingly, remove the foil five minutes before cooking and turn up the heat. You can turn on the grill or top heat if your oven is equipped with one.

We bake the vegetables under the chicken fillet at 180 ° C for about 30-35 minutes, until the breasts are soft - gently taste the meat with the tip of a knife to check.

We spread the slices of meat on the plates interspersed with vegetable garnish, decorate with sprigs of fresh herbs.

Sour cream, ketchup or fresh tomato salad can be served with the dish.

Check out my blog - Oven Recipes from Juliet.