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🍽️ Crispy Chicken with Tomatoes and Feta

446 kcal · 30 min · 4 servings

Ingredients

• 1 kg Carrots
• 300 g Cherry tomatoes
• 600 g Chicken breast fillets or chicken breast fillet
• Salt
• Pepper
• 1 tsp Smoked paprika powder
• 4 tbsp Rapeseed oil
• 0.5 tsp Chili flakes
• 150 g Feta (45% fat in dry matter)
• 1 bunch Parsley (20 g each)

Instructions

1. 1. Peel the carrots and wash them thoroughly.
2. 2. Cut the carrots into small cubes of about one centimeter in size.
3. 3. Wash the tomatoes and set them aside.
4. 4. Rinse the chicken fillets and pat them dry with a kitchen towel.
5. 5. Season the meat with salt, pepper, and paprika powder.
6. 6. Mix the carrot cubes with some oil.
7. 7. Salt and pepper the vegetables to taste.
8. 8. Sprinkle chili flakes over the seasoned carrots.
9. 9. Place the seasoned vegetables into a large baking dish or a baking sheet with high sides.
10. 10. Distribute the whole tomatoes evenly over the vegetables.
11. 11. Preheat the oven to 180 degrees (160 degrees with fan or gas level 2 to 3).
12. 12. Cook the vegetables in the hot oven for about 15 minutes.
13. 13. Place the seasoned chicken fillets on top of the pre-roasted vegetables.
14. 14. Extend the cooking time by another 15 minutes until the meat is fully cooked.
15. 15. Crumble the feta cheese into small pieces while the dish is cooking.
16. 16. Wash the parsley and shake it dry.
17. 17. Finely chop the parsley.
18. 18. Carefully remove the baking dish from the oven.
19. 19. Sprinkle the crumbled feta over the hot dish.
20. 20. Top everything with the chopped parsley.
21. 21. Serve the casserole immediately and enjoy.

Nutrition per serving

• kcal: 446
• Protein: 44 g · Fett/Fat: 21 g · Carbs: 20 g