Mediterranean chicken and vegetable casserole

Ingredients for 2 servings:

• 300 g chicken breast fillet(s)
• 3 tsp olive oil
• 1 tsp honey
• 2 tbsp soy sauce
• 1 tbsp chili sauce
• ½ tsp cranberries
• 3 tsp tomato paste
• pinch(s) of salt
• 1 large potato(s)
• 300 g bell pepper(s), red and yellow
• 100 g zucchini
• 1 large onion(s)
• 1 clove(s) garlic
• 2 tomatoes
• 1 sprig(s) rosemary
• 1 sprig(s) of thyme
• 25 ml chicken broth
• 2 tbsp rapeseed oil for frying

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 10 minutes

for a casserole dish

Cut the chicken breast fillet into medium-sized pieces. Mix the marinade ingredients and add the chicken pieces. Marinate for at least 1 hour. Preheat the oven to 200°C (top/bottom heat). Peel and finely chop the garlic. Peel the onion, halve it, and slice it into rings. Wash the rosemary and thyme and shake dry. Set aside a rosemary sprig and chop the rest. Cut the tomatoes, bell peppers, and zucchini into medium-sized cubes. Dice the potatoes into small cubes. Sauté the onions, garlic, and chopped herbs in rapeseed oil. Place the vegetables, potatoes, and spices in a casserole dish. Mix well, season with salt, and pepper. Pour the meat and marinade over the potato and vegetable mixture. Pour in the chicken stock and add the rosemary sprigs to the casserole. Bake in the oven on the middle rack for about 40 minutes. Approx. 415 kcal per serving.