Oven vegetables withgrilled chicken breast
To give you even more pleasure in cookingwith Flor de Sal d'Es Trenc, we will from now on regularlypresent new recipes with the various highest quality sea salts from our Salinas.
Our recipe today: Oven vegetables with grilled chickenbreast.
Have fun cooking!
Preparation time approx. 20 minutes Cooking approx. 20 minutes
Per serving approx. 502 kcal, Protein: 53.2 g, Fat:25.7 g, Carbohydrates: 11 g
Ingredients for 4servings:
2 small zucchini
250 g large mushrooms
2 large onions
1 red, yellow and green bell pepper
2 cloves garlic
4 tbsp olive oil
Flor de Sal d’Es Trenc Mediterránea
black pepper from the mill
1 sprig rosemary
30 g Parmesan cheese in pieces
4 chicken breast fillets (200 g each)
2 tbsp oil
Step 1: Prepare
Preheat the oven to 180° C (convection oven 160° C/gasmark 2). Prepare the vegetables. Cut the zucchini, mushrooms, tomatoes andonions into slices, peppers into bite-sized strips, garlic into thin slices.
Step 2: Layer, season, cook
Pour half of the olive oil into an oven dish. Layerthe vegetables and season each with Flor deSal d'Es Trenc Mediterránea and pepper. Finish with tomatoes,mushrooms and garlic. Rinse, wipe and coarsely chop the rosemary. Sprinkle overthe vegetables and drizzle with the remaining olive oil. Grate the Parmesancheese, sprinkle over the top and cook the vegetables in the oven for about 20minutes.
Step 3: Grill
Meanwhile, brush the chicken breast with a little oiland grill on the grill, turning, for about 20 minutes. Seasonwith Flor de Sal d'Es Trenc Mediterránea andpepper.