🍽️ Roasted vegetables with stuffed chicken breasts

Name: Roasted vegetables with stuffed chicken breasts
Total time: 30 min
Yield: 4 servings
Ingredients: Zucchini 3 pcs.; mushrooms, brown 350 g; Broccoli 1 pcs.; Shallots 2 pcs.; Garlic cloves 1 pcs.; Vine tomatoes 2 pcs.; Mozzarella 1 pcs.; Chicken breast fillets 600 g; Olive oil 5 tbsp; Honey 1 tsp; Salt pinch; Pepper, black ground pinch; Herbs of Provence, dried 1 tbsp; Arugula 100 g; Lemons 1 pcs.

565 kcal · 30 min · 4 servings

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Ingredients

Zucchini 3 pcs.
mushrooms, brown 350 g
Broccoli 1 pcs.
Shallots 2 pcs.
Garlic cloves 1 pcs.
Vine tomatoes 2 pcs.
Mozzarella 1 pcs.
Chicken breast fillets 600 g
Olive oil 5 tbsp
Honey 1 tsp
Salt pinch
Pepper, black ground pinch
Herbs of Provence, dried 1 tbsp
Arugula 100 g
Lemons 1 pcs.

Instructions

1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. Wash the zucchini, trim the ends, and cut them in half lengthwise.
3. Cut the zucchini halves into large chunks.
4. Clean the mushrooms with a kitchen towel and halve them.
5. Wash the broccoli, remove the tough stem, and break off the florets.
6. Roughly dice the removed broccoli stem.
7. Halve the shallots, peel them, and cut them into quarters.
8. Press the garlic cloves flat with the side of a knife and peel them.
9. Wash the tomatoes and slice them.
10. Slice the mozzarella as well.
11. Wash the chicken breast and pat it dry with kitchen paper.
12. Make three or four cuts into the chicken breast, but do not cut all the way through.
13. Line a baking tray with baking paper.
14. Place the zucchini, mushrooms, broccoli, shallots, and garlic on the tray.
15. Drizzle the vegetables with three tablespoons of olive oil.
16. Add one teaspoon of honey.
17. Season everything with salt, pepper, and Herbs de Provence.
18. Season the chicken breast all over with salt and pepper.
19. Insert a tomato slice into each of the cuts in the meat.
20. Insert a mozzarella slice into each of the cuts in the meat.
21. Place the stuffed chicken breast on top of the prepared vegetables.
22. Put the tray in the oven and bake for about 15 to 20 minutes.
23. Meanwhile, wash the arugula.
24. Spin the arugula dry.
25. Halve the lemon and squeeze out the juice.
26. Place the arugula in a tall container.
27. Add two tablespoons of olive oil and two tablespoons of lemon juice.
28. Blend the mixture until smooth.
29. Season the pesto with salt and pepper to taste.
30. Take the baked chicken with vegetables out of the oven.
31. Serve the dish with the arugula pesto.
32. Tip: Remove the whole garlic from the roasted vegetables before serving and blend it with the arugula pesto.

Nutrition per serving

kcal: 565
Protein: 49 g · Fett/Fat: 28 g · Carbs: 18 g