Oven-baked chicken breast with vegetables

Name: Oven-baked chicken breast with vegetables - Smaranda H.
Ingredients: 600 g chicken breast; one zucchini; one eggplant; 500 g mushrooms; one white onion; one carrot; salt; pepper; thyme to taste; 3 cloves of garlic; 30 g oil

Meat - Oven-baked chicken breast with vegetables by Smaranda H. - Recipia

Whenever I need a quick meal and don’t feel like complicating things, I make chicken breast with oven-roasted vegetables. I’ve gotten used to chopping the vegetables as I please – I don’t require precision – and putting everything in one tray, without fussing over too many dishes. Each portion turns out a bit differently, but every time I find the right combination of soft vegetables, tender chicken breast, and the aroma of thyme. Quick Info Total time: 45-50 minutes Preparation time: approximately 15 minutes Cooking time: 30-35 minutes Servings: 4 Difficulty: easy Recipe type: lunch or dinner, quick cooking for family Ingredients 600 g chicken breast 1 zucchini 1 eggplant 500 g mushrooms 1 white onion 1 carrot 3 cloves of garlic 30 g oil salt, pepper, thyme to taste 1 cup of water Preparation method 1. I start with the vegetables. I peel and wash them all before I start chopping. 2. I slice the zucchini and eggplant into rounds, thicker or thinner according to preference. 3. I cut the carrot into thin sticks – they don’t have to be perfect, just cook at the same time as the rest. 4. I slice the onion into round rings. 5. I cut the mushrooms in half or quarters if they are large; otherwise, I leave them whole. 6. I put all the vegetables in a large bowl. 7. I make a mix of salt, pepper, thyme, and oil. I mix well with my hand over the vegetables to coat them all. 8. I arrange the vegetables in a tray in an even layer to form a kind of bed. 9. I cut the chicken breast into suitable pieces. I season it separately with salt and pepper. 10. I place the chicken pieces over the vegetables in the tray. 11. I finely chop the garlic and sprinkle it over the chicken and vegetables. 12. I pour a cup of water into the tray, directly on the edge, so as not to wash off the spices from the meat and vegetables. 13. I place the tray in the preheated oven at 200°C. 14. I cook for 30-35 minutes until the chicken breast is fully cooked and the vegetables are soft. I do not stir during baking. 15. I take the tray out and serve directly while it’s hot. Why I make this recipe often There’s no need for complicated techniques or hard-to-find ingredients. All the vegetables are thrown together without me spending too much time on details. I like that it works well the next day if there’s any left. It’s the kind of recipe where I don’t have to constantly monitor the process – I put it in the oven and see to other things in the meantime. Tips and variations Tips - Cut the vegetables to about the same thickness so they cook at the same time. - If you want a crust on the meat, you can drizzle a bit more oil on it. - The chicken breast turns out more tender if you don’t overcook it (check after 30 minutes). - I don’t cover it with foil to allow the liquid to reduce slightly and prevent the vegetables from becoming watery. Substitutions - Chicken breast can be replaced with boneless thighs, but the cooking time may be 5-10 minutes longer. - You can use any mushrooms you have on hand; they don’t need to be a specific type. - Olive oil works well, but any vegetable oil is fine if you don’t have anything else. Variations - Sometimes I add bell pepper cut into strips or potatoes for a heartier dish. - Thyme can be replaced with oregano, dill, or rosemary to taste. - A bit of white wine can be added instead of water for extra flavor. Serving ideas - Most often, we eat it with slices of toasted bread. - It can also be served with a simple salad or cottage cheese on bread, as I usually do. Frequently asked questions 1. What do I do if the vegetables release too much water? If after the cooking time the vegetables are still too watery, I leave the tray uncovered for another 5-10 minutes in the oven to reduce the sauce. 2. Can I use boneless chicken from somewhere other than the breast? Yes, it works very well with boneless thighs, just adjust the time if the pieces are larger. 3. How do I know when the chicken breast is done? The meat should be white inside and the juices should run clear, not pink. If you have a thermometer, 74°C is the minimum. 4. Can it be frozen? The recipe does not lend itself to freezing after baking – the vegetables become very soft and watery upon thawing. 5. What can I do if I don’t have zucchini or eggplant? You can omit them without any problem, but then increase the amount of the other vegetables so that there isn’t too much chicken in proportion. Nutritional values Estimate for one serving (out of 4): approximately 240 kcal, 28g protein, 8g carbohydrates, 9g fat. The exact value depends on the amount of oil, the final weight of the vegetables, and how large the piece of chicken breast is. It’s a balanced meal with plenty of protein and a moderate intake of fiber and carbohydrates. Storage and reheating If there are leftovers, I keep the chicken with vegetables in a container in the fridge for up to 2 days. It can be reheated directly in the microwave or in the oven, portion by portion. The texture of the vegetables becomes softer, but the taste remains good. The recipe does not freeze well; the vegetables become watery and lose consistency.

Oven-baked chicken breast with vegetables

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