Today for dinner I prepared chicken breast with vegetables, a quick and easy second course to prepare. You can add the vegetables you have at home, I had zucchini and an eggplant to use, but you can replace or add peppers, onions, and even potatoes. An ideal dish to prepare when you’re late for dinner, just cut everything into small cubes, season, and bake. And after a short time, here is a complete dish ready with a side dish as well.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Chicken Breast with Vegetables
- 1 chicken breast (about 1.76 lbs)
- 2 zucchini (about 13.4 oz)
- 1 black oval eggplant
- 1 cup g cherry tomatoes
- 1 cup g breadcrumbs
- 1/2 cup g grated Parmesan cheese
- salt
- pepper
- extra virgin olive oil
- herbs (oregano – parsley – mint)
Steps for Chicken Breast with Vegetables
Start by cutting the chicken breast into cubes, trying to make them all the same size. Once cut, put them in a bowl.
Now move on to cutting the vegetables. Clean the zucchini and eggplant and cut them into cubes. Put everything in the bowl with the chicken breast.
Cut the cherry tomatoes in half or into four pieces and add them to the bowl.
Add the grated cheese and breadcrumbs. Chop the parsley and other herbs and add them to the rest of the ingredients.
Season with salt and pepper, extra virgin olive oil, and mix everything very well.
Line a baking sheet with parchment paper and spread the chicken breast with vegetables on the bottom, forming a single layer.
Another drizzle of oil and into the already hot oven at 356°F. Let cook for about 35/40 minutes.
Once they are golden brown, take them out and serve at the table.
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You can replace the vegetables or add others like peppers, onions as you like.
You can replace the vegetables or add others like peppers, onions as you like.
