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🍽️ Herb Chicken Strips with Vegetable Gratin

675 kcal · 30 min · 4 servings

Ingredients

• basil, fresh 20 g
• parsley, fresh 20 g
• thyme, fresh 10 g
• rosemary, fresh 10 g
• olive oil 5 tbsp
• salt pinch
• pepper, black ground pinch
• chicken breast fillets 600 g
• zucchini 2 pcs
• eggplants 1 pcs
• onions, red 1 pcs
• pepper, red 1 pcs
• pepper, yellow 1 pcs
• sour cream 200 g
• eggs 3 pcs
• herbs of Provence, dried pinch

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with fan (convection).
2. 2. Wash the herbs thoroughly and pat them dry.
3. 3. Pluck the leaves from the stems or strip off the needles.
4. 4. Finely chop the herbs.
5. 5. Mix olive oil with salt, pepper, and the chopped herbs in a bowl.
6. 6. Wash the chicken meat and pat it dry.
7. 7. Cut the meat into strips.
8. 8. Toss the chicken strips in the herb mixture.
9. 9. Set the meat aside to marinate.
10. 10. Wash the zucchini and eggplant and cut off the ends.
11. 11. Slice the zucchini and eggplant into rounds.
12. 12. Halve the onion, peel it, and cut it into strips.
13. 13. Wash the bell pepper, halve it, and remove the core and seeds.
14. 14. Cut the bell pepper into strips as well.
15. 15. Mix sour cream with eggs, salt, pepper, and Herbs de Provence in a bowl.
16. 16. Place the prepared vegetables into a baking dish.
17. 17. Pour the egg and sour cream mixture over the vegetables.
18. 18. Bake the vegetable gratin in the oven for about 30 minutes.
19. 19. Place the marinated chicken strips into a second baking dish.
20. 20. Cook the chicken in the oven for about 25 minutes.
21. 21. Serve the chicken together with the vegetable gratin on plates.

Nutrition per serving

• kcal: 675
• Protein: 54 g · Fett/Fat: 40 g · Carbs: 23 g