Creato con AI
Five-Spice Chicken and Mediterranean Vegetable Traybake
45 min 354 kcal a porzione Facile
Ingredienti
4 Porzioni
- Chicken breast fillets600 g
- Onion200 g
- Courgette400 g
- Bell peppers300 g
- Garlic12 g
- Dried oregano2 g
- Chinese five spice2 g
- Tomato passata500 g
- Paprika4 g
- Dried mixed herbs3 g
- Olive oil30 ml
- Light soy sauce30 ml
- Rice vinegar20 ml
Istruzioni
- 1
Preheat the oven to 200°C conventional (180°C fan) and prepare a large, deep roasting tray.
- 2
Peel the onion and cut it into wedges. Trim the courgettes and cut them into thick half-moons. Deseed the bell peppers and cut them into bite-sized pieces. Peel and finely mince the garlic.
- 3
Cut the chicken breast fillets into large, evenly sized chunks.
- 4
In a large bowl, combine the Chinese five spice, paprika, light soy sauce, rice vinegar, minced garlic, and 15 ml of the olive oil. Add the chicken and toss until thoroughly coated.
- 5
Place the onion, courgette, and bell peppers in the roasting tray. Add the remaining 15 ml olive oil, dried oregano, and mixed herbs, then toss to coat and spread the vegetables into an even layer.
- 6
Roast the vegetables for 15 minutes, then remove the tray from the oven and carefully stir them.
- 7
Pour the tomato passata over the vegetables and mix well. Arrange the marinated chicken and any remaining marinade evenly over the vegetables.
- 8
Return the tray to the oven and bake for 25–30 minutes, stirring the vegetables once without disturbing the chicken too much, until the sauce is bubbling and the chicken is fully cooked.
