Oven-baked vegetables with sweet potatoes and oven-baked chicken

Ingredients for 2 servings:

• 500 g sweet potatoes
• 1 small fennel bulb(s)
• 1 pointed pepper, red
• 1 onion(s), red
• 250 g chicken fillet(s)
• some salt
• some pepper, freshly ground
• n. B. herbs, e.g. rosemary, thyme, sage
• 1 clove(s) garlic
• some oil
• 100 g feta cheese, optional
• 1 handful of olives, optional
• 1 handful of arugula or baby spinach, optional

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Preheat the oven to 200°C. Peel the sweet potato and cut into sticks. Place it in a large, shallow, ovenproof dish, add a little oil, and mix well with your hands to coat the potatoes all over. Bake for about 10-15 minutes. Meanwhile, trim the fennel bulb, quarter it, and remove the tough core. Cut the fennel into wedges. Pull the fennel greens from the stems, roughly chop, and set aside. Halve or quarter the bell pepper lengthwise, remove the seeds and skin, and roughly chop. Slice the onion and garlic clove. Wash 1-2 sprigs of rosemary or other herbs. Add everything to the potatoes in the dish and mix well, seasoning with salt and pepper. Cook for about 15-20 minutes. Wash and dry the chicken fillet, cut into large cubes, and season with salt and pepper. When the potatoes and vegetables are almost cooked, mix everything well again and arrange the chicken pieces on top. Continue cooking for about 10 minutes, until the chicken pieces are cooked through. Divide the roasted vegetables among plates and serve sprinkled with the fennel leaves. Alternatively, use meatballs instead of chicken fillet, or omit the meat altogether. Optionally, sprinkle with crumbled feta, olives, and/or baby spinach. Cooking times are only approximate and may vary depending on the size of the vegetables and the oven.