Chicken Breast Fillets with Olive Paste and Vegetables

Ingredients

• 4 chicken breast fillets (≈130 g)
• Salt
• pepper, freshly ground
• 600 g waxy potatoes (from yesterday)
• 1 handful flat-leaf parsley
• 120 g green olives, pitted (canned)
• 2 shallots
• 4 tbsp liquid butter
• 2 carrots
• 2 Zucchini
• 3 red bell pepper caps
• 3 tbsp olive oil
• green olive slices for garnish

Instructions

1. 1.

   Preheat the oven to 210°C (410°F) with upper and lower heat. Wash the chicken breast fillets and pat them dry with paper towels. Season with salt and pepper, then arrange in a baking dish.

2. 2.

   Peel the potatoes, cut into very thick slices, and arrange around the meat. Wash the parsley, shake it dry, and chop the leaves. Dice the olives, peel and finely dice the shallots. Mix the parsley, olives, and shallots together. Brush the meat with butter and spread the olive mixture over it. Bake in the preheated oven for 20–25 minutes.

3. 3.

   Meanwhile, peel and finely dice the carrots. Wash and dice the zucchini as well. Clean the bell peppers and cut them into small cubes. Heat the olive oil in a pan and sauté the vegetable cubes for about 10 minutes, stirring occasionally. Season with salt and pepper.

4. 4.

   Arrange the cooked meat, potatoes, and vegetable cubes on plates, garnish with green olive slices, and serve.