Chicken breast on oven-baked vegetables with yogurt sauce

Ingredients for 2 servings:

• 2 skinless chicken breasts
• 1 ball of mozzarella
• 1 large tomato(s)
• 2 m.-sized potatoes
• 2 carrots
• 1 zucchini
• 1 bell pepper(s), red
• 150 g mushrooms, if desired
• 1 m.-large onion(s), red
• 1 tbsp herbs de Provence
• 5 tbsp olive oil
• 1 cup of yogurt
• ½ bunch parsley
• ½ lemon(s), juice
• e.g. salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Wash the chicken breasts and remove the skin, if necessary. Season both sides well with salt and pepper. Squeeze the mozzarella cheese and cut it lengthwise into 4 slices. Cut 4 slices of tomato, each about 0.5 cm thick. Cut the potatoes, carrots, zucchini, and peppers into roughly 1 x 1 cm cubes. Clean and quarter the mushrooms. Peel, halve, and slice the onion. Arrange the chopped vegetables on a baking sheet. Drizzle with olive oil, season with salt, pepper, and Provençal herbs, then mix well to ensure the oil and seasoning mixture is evenly distributed. Place the vegetables on the middle rack of an oven preheated to 210°C (top/bottom heat) or 190°C (fan oven). After 10 minutes of baking, push the vegetables to the side in the middle and add the chicken breasts. After another 20 minutes of baking, place the tomato slices and mozzarella on top of the chicken breasts. Bake for another 10 minutes, until the mozzarella is melted and golden brown. Meanwhile, prepare the dressing. Combine the yogurt with the chopped parsley, the juice of half a lemon, and salt and pepper to taste.