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Main course
Chicken Breast Fillet with Oven-Roasted Vegetables
667 kcal · 56 g protein · 74 g carbohydrates · 13 g fat per serving
10 min
High-protein
Gluten-free
servings
10 min preparation
667 kcal / serving
Ingredients
- Aubergine150 g
- Chicken breast fillet portion200 g
- Courgette, raw150 g
- Curry powderto taste
- Olive oil8 g
- Pepperto taste
- Potatoes, raw200 g
- Saltto taste
- Sweet potato150 g
Method
- Preheat the oven to 180 °C (355 °F) fan.
- Wash the vegetables, cut them into bite-sized pieces, spread them on a baking tray lined with baking paper and season with salt and pepper. Bake them for 30 minutes.
- If the chicken breast fillet is not yet marinated, marinate it with a little olive oil, salt, pepper and curry powder. Put it in the oven for the last 25 minutes.
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