Chicken breast baked with vegetables
Wondering what to cook for dinner? I offer a quick and uncomplicated 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 with broccoli, sweet pepper and zucchini. You can choose any one type of vegetable and bake breast with cauliflower, zucchini, bell pepper, 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 flowers and tastes. Everyone will be able to choose a side dish to the slice of baked chicken. If you like something more satisfying and thorough - I recommend adding potatoes. Just pre-boil the potato wedges until half-cooked, as it bakes longer than tender vegetables.
- Time for preparing: 1 hour
- Servings Per Container: 6
Ingredients for Chicken Breasts Baked with Vegetables
- 2 chicken breasts (halves);
- 1 medium inflorescence of broccoli;
- 1 zucchini;
- 1-2 bell peppers;
- 0.5 tbsp. l vegetable oil;
- 2 tbsp. sour cream;
- salt, ground black pepper to taste, your favorite spices;
- fresh greens.
Broccoli can be replaced with cauliflower or combined with it.
Choose a zucchini young, with a thin peel 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.
The method of preparation of chicken breast baked with vegetables
Rinse the chicken breasts, dry with paper towels and marinate in spices. We mix salt, pepper, dried herbs and other seasonings (we leave part to sprinkle vegetables with them), and rub this mixture with breasts on all sides. Leave at room temperature for half an hour or an hour (or in the refrigerator - at night).
We will prepare the vegetables: wash and peel the peppers and seeds, cut into strips.
Rinse the zucchini and cut into circles or halves of circles. The peel, if thin, can not be cleaned.
We sort broccoli into small inflorescences.
Boil the cabbage a little, so that it is soft in the finished dish. We lower the inflorescences in a pot with boiling salted water for 2-3 minutes, no more: if you overexpose, tender broccoli will fall apart. And if you do not boil for long, it will retain its structure and amazing bright green color.
We discard the cabbage in a colander to glass the water.
The baking dish is suitable for glass or ceramic, made of foil or an ordinary cast-iron frying pan.
Having greased the bottom of the mold with vegetable oil, we spread alternately broccoli, pepper, zucchini. Slightly salt, sprinkle with spices.
We spread the breasts on top of the assorted vegetables, trying to ensure that the meat covers the vegetables. So that the breasts bake faster, they are 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 form, the meat will be more roasted, but dry. When baked under a lid, the dish will turn out 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 brown appetizingly, remove the foil five minutes before cooking and add heat. You can turn on the grill or top heat if your oven is equipped with them.
Bake vegetables under chicken at 180 ° C for about 30-35 minutes, until the breasts are soft - to check, carefully try the meat with the tip of a knife.
We spread the slices of meat on plates interspersed with a vegetable side dish, decorate with sprigs of fresh herbs.
Sour cream, ketchup or fresh tomato salad can be served with the dish.
Check out my blog - Recipes in the Oven by Juliet.