Chicken Fillets with Tomato Sauce and Baked Cauliflower

Ingredients

• 1 cauliflower (ca. 800 g)
• 1 onion
• 2 Garlic cloves
• 500 g cherry tomatoes
• 200 g zucchini
• 4 chicken breast fillets (about 140 g each)
• Salt
• Pepper
• 3 tbsp olive oil
• fat for greasing the baking dish
• 150 g alpine cheese (sliced)
• 2 tbsp Tomato paste
• 100 ml Vegetable broth
• Salt
• ground pepper
• dried oregano
• fresh oregano (for garnish)

Instructions

1. 1.

   Clean the cauliflower, cut into florets and wash. Boil in lightly salted water for about 8 minutes until al dente, then drain.

2. 2.

   Peel and finely chop the onion and garlic cloves. Wash and halve the cherry tomatoes. Slice the zucchini into thin ribbons.