Oven baked chicken with seasonal vegetables will appeal to your household. The advantage of this dish is that it cooks quite quickly and does not take a lot of time to prepare the ingredients.
It is necessary
- - 1 chicken breast,
- - 250 g potatoes,
- - 250 g carrots,
- - 1 onion,
- - a small bunch of green onions,
- - fresh herbs to taste,
- - 100 g pumpkin,
- - 100 g bell pepper,
- - 2 tbsp. tablespoons of vegetable oil
- - 2 tbsp. spoons of sour cream,
- - salt to taste,
- - ground black pepper to taste.
Instructions
Step 1
Rinse the chicken breast well, dry it. The recipe is designed for two servings, if necessary, then increase the amount of ingredients.
Step 2
Rinse young small potatoes and cut into two parts; peeling is not necessary.
Step 3
Wash the carrots, peel, cut into large strips.
Step 4
Cut the peeled onion into half rings.
Step 5
Cut the pumpkin into small cubes. You can use both frozen and fresh pumpkin.
Rinse the bell pepper, peel the seeds, cut into strips.
Step 6
Pour butter into an ovenproof dish, put the meat in the center. Spread the prepared vegetables around. Sprinkle with half rings of onion, pumpkin and bell pepper. Brush the chicken breast with sour cream to make the meat softer. Sprinkle the spread vegetables with oil, season with salt, and sprinkle with ground pepper (you can add your favorite spices) to taste. Stir the vegetables. Cover the mold with a sheet of foil.
Step 7
Preheat the oven (180 degrees). Roast chicken breast with vegetables for 35 minutes. Then take out the meat pan and remove the foil. Bake for another ten minutes.
Step 8
Chop green onions and fresh herbs. Sprinkle the cooked breast with vegetables with herbs and serve.
