Chicken Breast with Vegetables
Chicken breast with vegetables is a recipe featuring fresh ingredients from the chicken category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g waxy potatoes (triplets)
- 200 g baby carrots
- 150 g pearl onions
- 2 cloves garlic
- 50 ml olive oil
- Salt
- black pepper (freshly ground)
- 150 g green beans
- 150 g cocktail tomatoes
- 1 beef tomato
- 100 g mushrooms
- 4 chicken breast fillets (about 150 g each)
- 1 tsp curry powder
- 1 Tbsp clarified butter
- 1 tsp basil pesto
- 100 ml dry white wine
Instructions
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1.
Preheat the oven to 180°C fan.
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2.
Wash the potatoes thoroughly and drain. Wash (or peel) the carrots and trim the ends. Peel the onions and cut in half if desired. Separate the garlic cloves and finely chop them. Mix the potatoes, carrots, onions, and garlic with the oil, season with salt and pepper, spread on a baking sheet or roasting pan, and roast in the hot oven for about 20 minutes, turning occasionally.
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3.
Meanwhile, trim the green beans, wash them, and blanch in boiling salted water for about 3 minutes. Cool under cold running water and drain well. Wash and halve the tomatoes. Dice the beef tomato into small cubes. Clean the mushrooms and cut in half if desired. Season the chicken breast with salt, pepper, and curry powder, then sear all over in hot clarified butter. Mix the beans, mushrooms, and tomato halves into the roasted vegetables. Place the seared chicken on top of the vegetable mix, brush with pesto, pour in the wine, sprinkle the diced tomatoes over it, and bake everything together for another 15 minutes.
