Vegetable stew with chicken and cheese in the oven

3 servings

75 minutes

Vegetable stew with chicken and cheese baked in the oven is a fragrant and juicy dish of European cuisine that combines the tenderness of chicken fillet with the rich flavors of vegetables. Historically, stew emerged as a way to cook meat and vegetable components in one dish while preserving their juiciness and rich taste. Baked eggplants, zucchini, and colorful bell peppers add brightness and a slight sweetness to the dish, while tomatoes contribute fresh, slightly tangy notes. The finishing touch is a golden crust of melted cheese that makes the dish particularly appetizing. Perfect for family dinners or festive gatherings, delighting the eyes and taste of every guest.

Energy value per serving

• Calories: 585
• Proteins: 61.3g
• Fats: 23.8g
• Carbohydrates: 32.3g

Ingredients

• Chicken breast: 500 g
• Zucchini: 2 pc
• Eggplants: 2 pc
• Tomatoes: 4 pc
• Red sweet pepper: 1 pc
• Green bell pepper: 1 pc
• Yellow bell pepper: 1 pc
• Cheese: 200 g
• Spices: to taste

Cooking steps

1. Cut the vegetables into cubes, except for the tomatoes.

   Required ingredients:

   • Zucchini: 2 pieces
   • Eggplants: 2 pieces
   • Red sweet pepper: 1 piece
   • Green bell pepper: 1 piece
   • Yellow bell pepper: 1 piece

2. Cut the breast into medium pieces and sprinkle with spices to taste.

   Required ingredients:

   • Chicken breast: 500 g
   • Spices:  to taste

3. Preheat the oven to 180 degrees.

4. Place the tray with vegetables in the preheated oven and bake for 30 minutes.

5. Add chopped tomatoes and grate cheese on top.

   Required ingredients:

   • Tomatoes: 4 pieces
   • Cheese: 200 g

6. Bake for another 10-15 minutes.