Chicken breast on a vegetable pillow
2 servings
60 minutes
Chicken breast on a vegetable bed is a harmonious combination of tender meat and aromatic vegetables infused with spicy notes of mustard, rosemary, and soy sauce. This recipe draws inspiration from European cuisine, where simplicity in preparation meets exquisite flavor. Juicy zucchini, sweet carrots, and crunchy green beans create a rich backdrop for the tender chicken meat. Baking in a bag preserves the juiciness of the ingredients, allowing them to exchange flavors. Served with a sprig of thyme, this dish is perfect for a cozy family dinner or a light lunch. Thanks to the marinade, the chicken breast acquires a rich, tangy flavor that complements the natural sweetness of the roasted vegetables.
1
Wash the chicken breasts, make small cuts. Add mustard seeds, dried rosemary, soy sauce. Rub this mixture on the chicken breasts and let marinate for 10-15 minutes.
- Wholegrain mustard: 2 teaspoons
- Dried rosemary: pinch
- Soy sauce: 4 tablespoons
- Chicken breast: 2 pieces
2
Wash the zucchini, cut into rings. Fry in a dry pan or with 1 tablespoon of vegetable oil.
- Courgette: 2 pieces
- Vegetable oil: 1 tablespoon
3
Chop the carrot, add green beans, and sauté for 2-3 minutes in the pan where the zucchini was cooked.
- Carrot: 2 pieces
- Green beans: 200 g
4
Place the vegetables in the baking bag and salt them.
- Salt: to taste
5
Place the stuffed chicken breast on the vegetables, drizzle with the remaining marinade. Tie the bag, make 2-3 holes, and send it to bake in a preheated oven at 180 degrees for 30-40 minutes. If necessary, add a little water to the dish where the baking bag is placed.
- Chicken breast: 2 pieces
- Soy sauce: 4 tablespoons
6
Place the vegetables on a plate, then top with the chicken breast. Add a few sprigs of thyme.
- Dried thyme: to taste
