Mediterranean chicken breast and vegetable casserole

Ingredients for 2 servings:

• 2 pieces chicken breast, fresh
• 1 large bell pepper(s) (yellow or red)
• 1 m.-large zucchini
• 4 spring onions
• 2 cloves garlic
• 350 ml tomato(s), pureed
• 2 tbsp tomato paste
• 1 tsp, heaped sugar
• 1 tsp, heaped oregano
• 1 tsp, heaped thyme
• ½ tsp harissa
• ½ tsp paprika powder, (Allspiceón de la Vera, picante)
• some salt
• some pepper, freshly ground black
• 125 g grated cheese (young Grana Trentino, buffalo mozzarella)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

simple and delicious recipe without sachets etc.

Rinse the chicken breasts, pat dry, season with pepper, and place in the casserole dish. Wash and trim the vegetables. Cut the bell peppers and zucchini into bite-sized pieces, and slice the spring onions into rings. Finely chop the garlic. Combine the vegetables and arrange them on and around the chicken breast. Mix the passata, tomato paste, harissa paste, and spices and pour over the chicken and vegetable mixture. Sprinkle with grated cheese and bake in the oven (top and bottom heat) at 180°C (350°F) for about 35 minutes. Serve with pasta or rice.