Moroccan spiced chicken and potato tray bake

Ingredients for 3 servings:

• 3 potatoes
• 3 carrots
• 1 chicken breast fillet(s)
• 2 tomatoes
• 1 clove(s) garlic
• 2 spring onions
• 1 tbsp, heaped Ras el Hanout
• n. B. Herbs of Provence
• 6 stalks of coriander
• 5 tsp, heaped basil pesto
• 3 tbsp oil
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour

Peel and quarter good potatoes and carrots. Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit). Mix on a deep baking sheet, season with salt and pepper, and toss with oil. Bake for 25 minutes. Meanwhile, cut the chicken breast into 3 cm pieces, deseed and finely chop the tomatoes, halve and thickly slice the spring onions, and chop the cilantro. Mix in a plate with 5 tablespoons of green pesto, a little oil, garlic, salt, pepper, ras el hanout, and Provençal herbs. Add to the potato and carrot mixture and toss everything together on the baking sheet. Then bake for another 25 minutes. Sour cream or tzatziki goes perfectly with this.