Baked chicken breast with vegetables

Ingredients

• 850 g sliced chicken breast

For the marinade

• 30 ml olive oil
• 1 teaspoon sea salt
• 1 teaspoon sweet paprika
• 1/2 teaspoon ground pepper
• 1/2 teaspoon ground ginger

For the baking dish

• 1 large eggplant (400 g)
• 1 large zucchini (300 g)
• 1 medium bell pepper (150 g)
• 1 medium tomato (150 g)
• 1 large onion (200 g) (optional)
• 15 ml olive oil
• 15 ml olive oil
• 1 teaspoon salt
• 1/2 teaspoon ground pepper

Preparation

1. Pat the chicken breast dry with paper towels. Mix 30 ml olive oil with 1 teaspoon sea salt, 1 teaspoon sweet paprika, 1/2 teaspoon pepper and 1/2 teaspoon ginger. Coat each slice in the marinade and leave it in the fridge for 1-2 hours. 2. Preheat the oven to 200°C. Wash the eggplant and zucchini; I peel them, but you can leave the skin on if you prefer. Cut them into rounds about 1 cm thick. Slice the pepper, tomato and onion. 3. Grease the bottom of the baking dish with 15 ml olive oil. Arrange the zucchini and eggplant rounds in alternating layers, sprinkling them with 1 teaspoon salt and 1/2 teaspoon pepper. Drizzle the vegetables with another 15 ml oil, then place the pepper, tomato and onion on top. 4. Arrange the chicken slices over the vegetables and cover the dish with aluminum foil. Bake for 30 minutes at 200°C. 5. Remove the foil and bake for another 20 minutes. After 10 minutes, turn the chicken slices; take the dish out when they are lightly browned and no longer pink in the center. Check that they don’t dry out too much on top.