Spicy baked chicken strips with vegetables, for a balanced, healthy, and light dish suitable also for those on a diet, and especially very quick – perfect for those in a hurry, with chicken that remains tender and juicy thanks to the quick cooking. Today, after returning from the gym, I wanted something tasty but quick to prepare and also light, so I thought of making chicken breast with spices, curry, tandoori, and masala, enriched with vegetables to prepare a complete and balanced dish. I added zucchini and cherry tomatoes, and then to please my husband, I added a potato, microwaved it for 3 minutes to ensure even cooking in a few minutes. So, how about trying it right away? Great for both lunch and dinner, and you don’t need to add anything else.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 or 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Spicy Baked Chicken Strips with Vegetables
- 14 oz chicken breasts
- 1 zucchini
- 1 potato
- 10 cherry tomatoes
- 2 tbsps extra virgin olive oil
- 2 tbsps breadcrumbs
- to taste curry
- to taste tandoori
- to taste garam masala
- to taste salt
- 1/3 red onion
Tools to Prepare Spicy Baked Chicken Strips with Vegetables
- 1 Knife
- 1 Cutting Board
- 1 Bowl
- 1 Spoon
- 1 Baking Tray
- 1 Parchment Paper
Steps to Prepare Spicy Baked Chicken Strips with Vegetables
Microwave a potato for 3 minutes at 1200 watts.
Start by slicing the chicken breast on a cutting board with a sharp knife. Slice thinly and then cut the slices into strips. Place them in a large bowl.
Also cut a washed zucchini. For convenience, cut it into small portions, then cut in half, and slice thinly. I cut it again in half before slicing. Place the zucchini in the bowl with the chicken.
Wash and halve the cherry tomatoes and add them to the bowl. Also, add some chopped red onion. Start seasoning with spices, salt, and oil, and mix with a spoon. Also, add the breadcrumbs and mix again.
Distribute the chicken with the vegetables on a baking tray lined with parchment paper, and try to spread them evenly.
Peel the microwaved potato, cut it in half, then slice it. Season in the bowl with oil, salt, tandoori, and masala, and distribute on the tray after mixing. Generally, don’t use too many spices because the taste is very intense.
Bake in a preheated fan oven at 450°F. Remove and enjoy.
