Mediterranean Chicken with Summer Vegetables

Name: Mediterranean Chicken with Summer Vegetables
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 Portionen
Ingredients: 250 g baby new potatoes; 1 piece large courgette; 1 piece red onion; 1 piece yellow pepper; 6 piece firm plum tomatoes; 12 piece black olives; 2 piece skinless boneless chicken breast fillets; 3 tbsp olive oil; 1 tbsp green pesto

Main Course

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Cook Time

50 min

Servings

Difficulty

Easy

Prep Time

20 Min

This Thermomix® recipe for Mediterranean Chicken with Summer Vegetables is ready in 50 min and yields 2 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This Mediterranean chicken with roasted vegetables is a simple and flavorful dish perfect for a weeknight meal. The combination of juicy chicken breast, tender potatoes, zucchini, peppers, and tomatoes, all seasoned with pesto and olive oil, creates a delicious and healthy meal. I love how easy it is to prepare, and the oven does most of the work! Feel free to add other vegetables you enjoy, such as eggplant or artichoke hearts. It's a great way to use up seasonal produce and enjoy a taste of the Mediterranean.

Ingredients (9 ingredients)

250 g baby new potatoes
1 piece large courgette
1 piece red onion
1 piece yellow pepper
6 piece firm plum tomatoes
12 piece black olives
2 piece skinless boneless chicken breast fillets
3 tbsp olive oil
1 tbsp green pesto

Preparation (5 steps)

Prepare the vegetables

Preheat the oven to 200°C/ Gas 6/fan oven 180°C. Spread the 250g baby new potatoes, 1 large courgette (chopped), 1 red onion (sliced), 1 yellow pepper (chopped), and 6 firm plum tomatoes (halved) in a shallow roasting tin and scatter over the 12 black olives. Season with salt and coarsely ground black pepper.

Prepare the chicken

Slash the flesh of each 2 skinless boneless chicken breast fillets 3-4 times using a sharp knife, then lay the chicken on top of the vegetables.

Mix the pesto and olive oil

Mix the 3 tbsp olive oil and 1 rounded tbsp green pesto together until well blended and spoon evenly over the chicken. Cover the tin with foil.

Cook the chicken and vegetables

Place the roasting tin in the preheated oven and cook for 30 minutes.

Finish cooking

Remove the foil from the tin. Return to the oven and cook for a further 10 minutes until the vegetables are juicy and look tempting to eat and the chicken is cooked through (the juices should run clear when pierced with a skewer).