Chicken breast on a Mediterranean herb bed with crunchy vegetables

Ingredients for 6 servings:

• 6 chicken breast fillets
• 2 bunches of basil
• 2 bunches of sage
• 2 bunches of thyme
• 2 bunches rosemary
• 2 bunches of oregano
• 3 fennel bulbs
• 3 zucchinis
• 3 bell peppers, colored
• 3 onions, red
• 2 garlic cloves

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

Dice the onions and finely chop the garlic. Clean, quarter, and core the fennel. Slice the fennel. Clean, quarter, and slice the zucchini. Clean the bell peppers and cut them into pieces. Finely chop about 4 tablespoons of the washed and cleaned herbs. Reserve the rest for the vegetable bed. It is important to heat the pan first. Then add the olive oil to the pan so it doesn’t burn. Sauté the onions and garlic in a little olive oil in the hot pan. Add the bell peppers until they begin to brown. Then remove everything from the pan. For the remaining vegetables, heat a little olive oil in the hot pan and fry each vegetable one at a time, then braise them gently until they are still firm to the bite. Combine all the vegetables in a large pan, season lightly with salt and pepper, and stir in the chopped herbs. Just before the chicken breast fillets are finished cooking, bring the vegetables back up to temperature in the pan. Spread the remaining herbs on a baking sheet lined with parchment paper. Preheat the oven to 160°C fan/convection oven. Wash the chicken breast fillets, pat dry, and lightly salt them. Heat a little olive oil in the hot pan again and fry the fillets, rounded side first, until they are nicely browned. Then turn the fillets over and continue frying until this side is also browned. Place the chicken breast fillets on the baking sheet with the herbs and continue cooking in the hot oven for about 20-25 minutes (depending on the thickness of the fillets). Slice the chicken breast fillets and serve with the vegetables. This makes it perfect as a low-carb or food combining dish. Tip: A light side dish like rice wouldn’t hurt either. You can even conjure up a light but delicious sauce from the roasting residue from the pan.