Chicken breast with oven-baked vegetables

Ingredients for 4 servings:

• 1 red bell pepper(s)
• 1 bell pepper(s), green
• 1 bell pepper(s), yellow
• 3 small zucchini
• 6 small shallots
• 1 clove(s) garlic
• 500 g mushrooms, fresh
• 1 package of Italian herbs (frozen)
• 1 tbsp tomato paste
• 1 jar red wine
• salt and pepper
• chili powder
• some olive oil
• 4 chicken breast fillets

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cut the peppers into diamond shapes and the remaining vegetables into slices. Quarter the shallots. Crush or finely dice the garlic. Place everything in a fireproof casserole dish. Season with salt and pepper, a little chili powder, and the herbs, and drizzle generously with olive oil. Sear the chicken breast fillet (I always use the pre-seasoned stuff from the frozen food section) in the olive oil until crisp. Do not overcook. Remove the meat from the pan. Sauté the tomato paste in the pan and deglaze with a glass of wine. Pour the stock over the vegetables and mix well. Place the casserole dish in the oven at 220°C (top/bottom heat) for 35 minutes. Stir occasionally, otherwise the vegetables on top will overbrown. After 25 minutes, add the seared meat and let it finish cooking. This goes best with mixed rice (I always use black wild and brown rice) or a nice fresh baguette.