Chicken Breast on Colorful Vegetables

Ingredients

• 1 onion
• 3 Garlic cloves
• 1 stalk leek
• 1 Parsnip
• 500 g Hokkaido pumpkin
• 5 tomatoes
• 250 g diced canned tomatoes
• 3 tbsp olive oil
• Salt
• pepper (ground)
• 1 tbsp herbs de Provence
• paprika powder (sweet)
• 4 chicken breast fillets (about 120 g each)

Instructions

1. 1.

   Preheat the oven to 200°C with upper and lower heat.

2. 2.

   Peel and finely chop the onion and garlic. Wash, trim, and dice the leek into about 1 cm pieces. Peel and cube the parsnip. Wash, halve, seed, and cube the pumpkin. Blanch the tomatoes in boiling water, peel, remove stems, and dice. Lightly oil a baking dish with 1 tbsp olive oil. Mix the vegetables with the canned tomatoes and season with salt, pepper, herbs de Provence, and paprika. Place in the dish, cover with foil, and bake for 35-40 minutes.

3. 3.

   Rinse and pat dry the chicken. Rub with salt, pepper, and paprika. Heat remaining oil in a pan and sear the chicken on the skin side for about 2 minutes, flip, brown briefly, then remove. In the last 10 minutes of baking, lift the foil from the ratatouille, place the chicken breasts on top, and finish cooking.