Low-carb chicken breast with oven-baked vegetables

Ingredients for 4 servings:

• 165 g carrot(s)
• 170 g parsley root(s)
• 335 g kohlrabi
• 210 g bell pepper(s), red
• 150 g shallot(s)
• 115 g parsnip(s)
• 90 g onion(s), red
• 50 g fennel
• 200 g tomatoes
• 370 g chicken breast
• 100 ml olive oil
• 1 tsp, leveled sea salt, coarse
• 1 tsp erythritol (sugar substitute)
• 2 tbsp Italian herbs

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

perfect for winter with root vegetables

The quantities given for the vegetables are already peeled and cleaned. Combine the oil with the herbs, erythritol, and salt and mix well. This is best done in a shaker with a lid. Roughly chop the bell pepper, cut the shallots into three equal pieces, eighth the red onion, dice the kohlrabi, and slice the root vegetables diagonally into thick slices. Roughly chop the fennel as well. Quarter or eighth the tomatoes depending on their size. Everything should be chopped quite roughly so that it doesn’t overcook and enough of its own flavor is retained. Then place the vegetables—except for the tomatoes—in a bowl with a lid and drizzle with two-thirds of the herb oil, put the lid on, and shake well. You can also use a plastic bag to mix everything thoroughly, but this will produce unnecessary plastic waste. Cut the chicken breast into strips and mix with the remaining oil. Place both ingredients in a large casserole dish, top with the quartered tomatoes, and bake in the oven at 190 degrees Celsius (375 degrees Fahrenheit) for about 30-40 minutes. This recipe serves 4 and contains approximately 18 carbohydrates and 420 calories per serving. It can also be prepared in advance and refrigerated. For vegetarian options, simply omit the meat.