A tasty and colorful one-dish meal that is quickly prepared using just one baking tray. Flavorful pieces of chicken breast, baked in the oven with many seasonal vegetables, eggplants, zucchini, and bell peppers. The recipe is very easy, just cut the ingredients, season them by adding herbs to taste, and put everything in the oven… in just a few minutes you’ll have a complete, light, and nutritious meal perfect for dinner. Try the gratin chicken breast with vegetables, and if you like, also check out this collection of Chicken Breast Recipes.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: Oven
- Seasonality: All seasons
- Energy 250.72 (Kcal)
- Carbohydrates 15.09 (g) of which sugars 6.48 (g)
- Proteins 40.39 (g)
- Fat 4.23 (g) of which saturated 0.91 (g)of which unsaturated 1.18 (g)
- Fibers 5.57 (g)
- Sodium 258.95 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 12.35 oz chicken breast
- 2 zucchini
- 1 eggplant
- 1 bell pepper
- breadcrumbs
- garlic powder (to taste)
- aromatic herbs
- extra virgin olive oil
- salt
Tools
- Baking tray
- Parchment paper
- Bowl
Preparation
Wash the zucchini, remove the ends, and cut them into chunks.
Wash the eggplant and cut it into cubes.
Clean the bell pepper by removing the seeds, wash it, and cut it into pieces.
Combine the vegetables in a bowl, season them with salt, oil, a pinch of garlic, and aromatic herbs to taste (thyme, marjoram, oregano, or others).
Mix well, then place them on a baking tray, lined with parchment paper, trying to overlap them as little as possible (1).
Put everything in a fan oven at 350-375°F and bake for about 10 minutes.
Meanwhile, clean the chicken breast and cut it into pieces. Flavor it with oil, salt, herbs, or spices to taste. Add a tablespoon of breadcrumbs and mix.
After 10 minutes, remove the tray from the oven, sprinkle the vegetables with another tablespoon of breadcrumbs and stir them.
Add the chicken breast, without overlapping the pieces (2).
Return the tray to the oven (at the same temperature) and continue baking for another 20 minutes or so.
The gratin chicken breast with vegetables is ready, transfer it to a serving plate and serve hot, adding fresh herbs to taste.
Tips and Notes
You can cook everything together from the start, for 30 minutes, stirring halfway through. I preferred to add the chicken later to avoid overcooking it.
You can vary the vegetables depending on what you have available, adding onions, cherry tomatoes, carrots, mushrooms, etc.
You can flavor both the meat and vegetables with aromas and spices to taste: garlic, chili, paprika, curry, etc.
FAQ (Questions and Answers)
Can I add potatoes too?
Of course, I recommend parboiling them for 5 minutes before putting them in the oven.
How can I substitute chicken breast?
You can use other boneless parts of the chicken, or turkey breast.
