Pondering what to cook for dinner? I offer a quick and simple version of the second dish - chicken breasts, baked with vegetables. The recipe is simple, tasty and versatile: a set of products can be varied, each time coming up with new combinations. For example, this time we bake chicken fillet with broccoli, sweet 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 blossoms, scarlet strips of sweet pepper, orange pumpkin cubes will create an amazingly colorful assortment of colors and tastes. Everyone will be able to choose to a slice of baked chicken favorite side dish. If you like something more substantial and more substantive, I recommend adding potatoes. Just pre-boil potato slices until half cooked, as it bakes longer than tender vegetables.
- Cooking time: 1 hour
- Servings: 6
Ingredients for chicken breasts baked with vegetables:
- 2 chicken breasts (halves);
- 1 medium broccoli inflorescence;
- 1 zucchini;
- 1-2 bell peppers;
- Salt, ground black pepper to taste, your favorite spices;
- Vegetable oil - 0, 5 st. l .;
- Sour cream - 2 tbsp. l .;
- Fresh greens.
Broccoli can be replaced with cauliflower or combined with it.
Zucchini choose young, with a thin peel and small seeds. Peppers are better suited multi-colored: with red, green, yellow stripes the dish will look more impressive.
From 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 chicken breasts, dry with paper towels and marinate in spices. Mix salt, pepper, dried greens and other seasonings (part of it is left to sprinkle the vegetables with them afterwards), and rub this breast mixture on all sides. Leave at room temperature for half an hour (or in the refrigerator for the night).
Prepare the vegetables: wash my peppers and peel the tails and seeds, cut them into strips.
Zucchini rinsed and cut into circles or halves of circles. Peel, if it is thin, you can not clean.
Broccoli disassemble into small florets.
Cabbage needs to be boiled slightly so that it is soft in the finished dish. We lower the inflorescences into the pot of boiling salted water for 2-3 minutes, no more: if you overdo it, the tender broccoli will boil down. And if you boil for a short time, it will retain its structure and amazing bright green color.
Lean cabbage on a colander to glass the water.
The baking dish is suitable for glass or ceramic, foil or a conventional cast iron pan.
Smearing vegetable oil on the bottom of the mold, spread out the mixture of broccoli, pepper, and zucchini. Slightly salt, sprinkle with spices.
On top of the vegetable platter we lay out the breasts, trying to make the meat close the vegetables. To make the breasts faster baked, turned out to be more tender, and their area was enough to close the form, you can beat off the fillets a little. And for more juiciness we grease fillet with sour cream.
It is possible to bake both covered and open. If you do not cover the form, the meat will be more roasted, but dryish. When baking under the lid, the dish will turn out to be dietary, like steamed, and the chicken breasts will be juicier. Instead of a cover you can cover the form with a sheet of foil. And if you want the meat to turn red appetizing, five minutes before the readiness of the foil, remove and add the fire. You can turn on the grill or top heat if your oven is equipped with them.
Bake the vegetables under the chicken fillet at 180 * C for about 30-35 minutes, until the breasts are soft - to test, carefully try the meat with the tip of a knife.
Spread slices of meat on a plate mixed with vegetable garnish, decorate with fresh greens.
Sour cream, ketchup or fresh tomato salad can be served with the dish.
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