Chicken Breast with Mediterranean Vegetables

Preparation Time: 125 minutes
Cooking Time: 38 minutes
Difficulty: 1
Spiciness: 0
Number of Servings: 4

An idea for a light summer lunch or dinner. With a bowl of seasonal salad or a piece of bread, it becomes a filling and wholesome meal.

Rinse the chicken fillets and pat them dry with paper towels. Peel and finely chop the garlic. In a bowl, prepare a marinade using 4 tablespoons of olive oil, lemon juice, chopped garlic, salt, and pepper. Coat the fillets well with the marinade and place them in a bowl. Cover the bowl and refrigerate for 2 hours.
Rinse the bell peppers, remove the stems and seeds, and cut them into smaller pieces. Rinse the zucchini, clean them, and cut them into smaller pieces. Rinse the cherry tomatoes thoroughly. Cut larger tomatoes into quarters if desired, leaving smaller ones whole.
Preheat the oven to 190 degrees Celsius. Drain the marinated fillets and set aside the excess marinade in a bowl. Quickly sear the marinated fillets in a hot pan. Cook them for about 4 minutes on each side. Grease a baking dish with the remaining oil and arrange the bell pepper and zucchini pieces in it. Season the vegetables with rosemary and a pinch of salt, and mix well. Place the seared fillets on top of the vegetables and pour the remaining marinade over everything. Place the baking dish in the preheated oven for 15 minutes.
After 15 minutes of baking, add the cherry tomatoes to the baking dish. Bake everything together for another 15 minutes.
Arrange the baked fillets with the vegetables on plates and serve.

If needed, baste the meat with water or poultry broth during baking to prevent it from drying out.