Spicy chicken strips baked with vegetables, for a balanced, healthy, and light main dish suitable even for those on a diet and particularly quick, perfect even for those in a hurry with chicken that remains very tender and juicy with quick cooking. Today, after coming back from the gym, I wanted something tasty but quick to prepare and also light, so I decided to make chicken breast with spices, curry, tandoori, and masala, enriched with vegetables for a complete and balanced single dish. I added zucchini and cherry tomatoes, and then to please my husband, I added a potato, microwaving it for 3 minutes to ensure even cooking in minutes. So, what do you say about trying it right away? Great for both lunch and dinner and nothing else is needed.
- 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 for Preparing Spicy Baked Chicken Strips with Vegetables
- 1 Knife
- 1 Cutting Board
- 1 Bowl
- 1 Spoon
- 1 Baking Tray
- 1 Parchment Paper
Steps for Preparing Spicy Baked Chicken Breast Strips with Vegetables
Microwave a potato for 3 minutes at 1200 watts.
Start by cutting the chicken breast on a cutting board with a well-sharpened smooth-blade knife. Cut into thin slices and then into smaller 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 in half again before slicing. Add the zucchini to the bowl with the chicken.
Wash and halve the cherry tomatoes and add them to the bowl. Also add some chopped onion. Start seasoning with spices, salt, and oil, and mix with a spoon. Also add the breadcrumbs and mix again.
Spread the chicken with the vegetables on a baking tray lined with parchment paper, distributing evenly.
Peel the microwaved potato, cut it in half, then slice. Season in the bowl with oil, salt, tandoori, masala, and distribute on the tray after mixing. Generally, do not use too much spice as the flavor is very intense.
Bake in a preheated fan oven at 446°F for 15 minutes. Take out and enjoy.
