Chicken and Tomato Casserole

Ingredients

• 1 kg Carrots
• 300 g cherry tomatoes
• 600 g Chicken breast fillets
• Salt
• Pepper
• 1 tsp Smoked paprika
• 4 tbsp rapeseed oil
• 0.5 tsp Chili flakes
• 150 g Feta (45% fat in milk)
• 1 bunch parsley (20 g)

Instructions

1. 1.

   Peel, peel, wash and dice the carrots into 1 cm cubes. Wash the tomatoes.

2. 2.

   Rinse the chicken breast fillets, pat them dry, and season with salt, pepper, and paprika. Mix the diced carrots with oil, salt, pepper, and chili flakes. Layer the vegetables on a high-rimmed baking sheet or in a large casserole dish and spread the tomatoes on top.

3. 3.

   Cook the vegetables in a preheated oven at 180 °C (160 °C fan; Gas: Mark 2-3) for about 15 minutes. Then place the chicken fillets on top and cook for another 15 minutes until done. In the meantime, crumble the feta. Wash, dry, and chop the parsley.

4. 4.

   Remove the Chicken and Tomato Casserole from the oven. Sprinkle with feta and parsley and serve.