Chicken breast with colourful roast vegetables

Chicken breast with colourful roast vegetables: an easy oven recipe with chicken breast, courgette, pepper, onion, olive oil and rosemary.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 25 min
• Total time: 40 min
• Calories: 430 kcal per serving
• Protein: 48 g
• Fat: 19 g
• Carbs: 12 g

Ingredients

• 400 g chicken breast
• 1 courgette
• 1 onion
• 2 tbsp olive oil
• 1 pepper
• 1 tsp rosemary
• 1 tsp paprika
• 1 pinch of salt
• 1 pinch of black pepper

Method

You’ll need: oven · baking dish · baking tray · chopping board · knife

1. Preheat the oven to 200 °C (180 °C fan). Have a baking tray or ovenproof dish ready.
2. Wash the courgette and pepper and cut them into large chunks along with the onion. Put the vegetables on the tray.
3. Toss the vegetables with olive oil, rosemary, salt and black pepper. Spread everything out so it cooks evenly.
4. Rub the chicken breast with olive oil, paprika, salt and black pepper. Place it on top of the vegetables.
5. Bake everything at 200 °C for 20–25 min, until the chicken breast is cooked through and the vegetables are soft and lightly browned. Let the tray rest briefly before serving.
6. Arrange the chicken breast and roast vegetables on plates. Drizzle over a little more olive oil if you like.

Good to know

One tray, little effort, a really good meal. That's how I like oven dishes: simple and easy for every day.

Swaps

Chicken breast → turkey breast (similar protein content). Pepper → broccoli (contains fibre and folate). Courgette → aubergine (contains fibre and works very well in oven dishes). Olive oil → avocado oil (heat-stable, mainly monounsaturated fatty acids).

Allergens

The recipe contains none of the most common allergens such as gluten, egg or milk. Good for children if seasoned mildly, and fine in pregnancy as long as the chicken breast is cooked right through.

Dairy-free recipes