Oven-baked vegetables with chicken

Ingredients for 2 servings:

• 8 m.-sized potatoes
• 400 g chicken breast fillet(s)
• 1 zucchini
• 1 eggplant(s)
• 2 bell peppers
• 1 bunch of spring onions
• 5 tbsp tomato paste
• 3 tbsp olive oil
• 4 tbsp water
• salt and pepper
• Sugar
• Cayenne pepper
• oregano
• chives
• Paprika powder
• Parsley

Instructions

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

easy and fast

Peel the potatoes and leave them whole, then pre-boil them for about 10 minutes. In the meantime, mix the tomato paste with the olive oil and water and season well. Place the chicken breast fillet and marinade in a large freezer bag and marinate briefly. Chop the zucchini, eggplant, peppers and spring onions and add them to the freezer bag. Do the same for the pre-cooked potatoes. Move everything around in the bag a little so that the marinade is evenly distributed. Empty the contents of the freezer bag onto a baking tray lined with baking paper and spread it out on the baking tray. Now put everything in the oven at 200°C (top/bottom heat) for about 30 minutes. The vegetables and the marinade can be varied. For example, if you’re in the mood for curry, you can add carrots and sweetcorn to the vegetables and prepare a marinade with soy sauce. Serve with fresh herb quark.