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Chicken Fillets with Vegetables in Oven

Updated: Jun 22

  • Today I decided to make something different, a healthy and very tasty combination of chicken with seasonal vegetables. It is quite easy to prepare and is quickly ready for an ideal lunch for a family of four. The chicken is wonderfully tender and juicy from the coating and all the vegetables, this is definitely a must-try! Follow the recipe.

Ingredients: simple, total time: 85 min., 2 serving
  • 2 chicken breast/ cut into thin fillets

  • salt and black pepper to taste

  • 2 teaspoon bio dry spice/ Vegeta

  • 1 Tablespoon Olive oil EVO

  • 1 cube of melted butter/20 g

  • 1 medium onion/ finely chopped

  • 2 big cloves of garlic/ minced

  • 1 big carrot/ cleaned and grated

  • 1 red pepper/ cleaned and diced

  • 1 zucchini/ cleaned, along cut in half, then thin sliced in leaves

  • 100 ml water/ for softening vegetables

  • 1 teaspoon thyme/ or marjoram

  • 200 g cabbage/ cut into thin noodles — salted and peppered /or 3 potatoes cut in half and thin sliced

  • 1 full Tablespoon mature cream/ or any cheese cream

  • aluminum round container for single use

  • Aluminum foil

Preparation:
  1. Prepare all ingredients as described above.

  2. Season and add bio dry spice Vegeta, pound the chicken fillets. Set aside.

  3. Sauté the chopped onion in olive oil for 3-4 minutes, add minced garlic and stir 1 minute.

  4. When the garlic released its fragrance, add grated carrot, diced pepper, season to taste. Stew over low, moderate heat until soft. Cook for about 15 minutes.

  5. Add thinly sliced ​​zucchini leaves, thyme, stew for another 15 minutes, add a gradually 100 ml water during cooking, and stir. Turn off the heat and set aside. Let it cool 15 min.

  6. Pour a little olive oil over the aluminum pan. Add season cabbage cut into thin noodles (or potatoes), like on photo.

  7. Connect and arrange the fillets in a circle.

  8. Coat the fillets with mature cream or any cream cheese, I used Philadelphia light.

  9. Add stewed vegetables to it, and flatten.

  10. Connect the fillets with a toothpick, brush with melted butter and close with aluminum foil.

  11. Bake on 200 °C, with fan, about 45 min.

  12. During baking, after 25 minutes, open the aluminum foil to catch the golden brown color on the fillet meat, continue baking for 15 minutes. If your potatoes are cooked enough, take them out before finishing the chicken fillets!

  13. Cut the chicken into fillets, add vegetables and potatoes, pour the sauce over it.

  14. Serve warm, with some salad if you desired.

Buon appetito!

NOTE:

  • If you don't have aluminum containers for packaging in the freezer, you can make your own with the help of a round container with a diameter of 20 cm and aluminum foil. You will need 2 pieces.

  • I have used potatoes as side dish, but I offered you also cabbage, which goes well with this dish.

  • Keep the rest of the food for up to 2 days in the refrigerator.

  • Instead of thyme or marjoram, you can add dried parsley, oregano, or a mixture of Mediterranean spice.

  • Use the contact form for questions or advice.

  • I would be happy if you would comment on my recipes and put like.

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