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Baked Chicken with Vegetable Ragu
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Preparation:
35 min.
Preparation
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Ingredients
for
4
- Ingredients
- 4 skinless, boneless Chicken breasts
- salt
- freshly ground Black pepper
- 3 Tbsps olive oil
- 1 Tbsp chopped thyme
- 1 Tbsp chopped parsley
- 1 onion (chopped)
- 2 cloves garlic cloves (crushed)
- 4 Zucchini (chopped)
- 1 dry white wine
- 6 Plum tomato (roughly chopped)
- To garnish
- flat-leaf parsley
- To serve
- Mashed potatoes
Preparation steps
1.
Heat the oven to 190°C (170° fan) 375°F gas 5.
2.
Season the chicken breasts with salt and pepper.
3.
Heat 1 tablespoon of oil in a frying pan and cook the chicken breasts for 2-3 minutes on each side until golden. Remove from the pan, sprinkle with the herbs and set aside.
4.
Heat the remaining oil in the frying pan and cook the onions, garlic and courgettes for a few minutes until beginning to soften.
5.
Pour in the wine and simmer until the liquid has reduced by half.
6.
Tip into a roasting tin or baking dish and stir in the tomatoes. Put the chicken breasts on top and cook for 8-10 minutes until the chicken is cooked through.
7.
Serve garnished with flat-leaf parsley and mashed potatoes.
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