Oven-baked vegetables with pulled chicken

Ingredients for 4 servings:

• 400 g chicken strips
• 1 zucchini
• 2 bell peppers
• 200 g cocktail tomatoes
• 500 g potatoes, small
• 250 g feta cheese
• salt and pepper
• 3 garlic cloves
• Herbs of Provence
• oregano
• rosemary
• Spice mix for pulled chicken
• Paprika powder, sweet
• Sunflower oil
• chili powder
• 250 g dip (potato cream)

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 15 minutes

Season small, whole potatoes in their skins with salt, pepper, 1-2 cloves of garlic, paprika, oregano, fresh rosemary, and 2-3 tablespoons of sunflower oil, and toss to combine. Bake in a casserole dish in the oven (200 degrees fan-assisted) for 35 minutes. Cut the zucchini, bell peppers, and tomatoes into equal-sized pieces. Arrange on a baking sheet lined with aluminum foil. Season with salt, pepper, 2 cloves of garlic, Provençal herbs, paprika, chili powder, and 2-3 tablespoons of sunflower oil (mix well). Then cut the feta into small pieces and spread over the vegetables. Place the baking sheet in the oven next to the potatoes and bake for 20 minutes. Season the chicken strips with the pulled chicken seasoning mix and sear. Then serve everything. Score the potatoes and pour the potato cream over them.