Chicken breast on a bed of zucchini and tomatoes

Ingredients for 4 servings:

• 500 g zucchini
• 250 g cherry tomatoes
• 2 tsp tomato paste
• 2 tsp herbs de Provence
• 2 garlic cloves
• 1 chili pepper(s), fresh, red
• 600 g chicken breast fillet(s)
• 2 tbsp olive oil
• ½ tsp paprika powder
• salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Wash, trim, and finely dice the zucchini. Wash the tomatoes, halve them or cut them into quarters, depending on their size. Mix the zucchini, tomatoes, tomato paste, herbs, crushed garlic cloves, and finely chopped chili. Season with salt and pepper and place in a casserole dish. Use a lid, ideally; a Roman pot will also work. Wash the chicken breast fillets and pat dry. Mix the oil with the seasoning. Brush the fillets with it and place them on top of the vegetables in the casserole dish. Cover the dish. Bake in a preheated oven at 200°C (top/bottom heat) for 15 minutes, then remove the lid and cook for another 45 minutes. Serve with baked potatoes, fresh baguette, or rice.