Baked Vegetables with Chicken Fillet Recipe
A dish of baked eggplants and bell peppers, fresh tomatoes and chicken fillet. Juicy, aromatic, nourishing, very tasty. This is probably more of a main course than a salad. But it will also be appropriate as a snack. This dish is also convenient because the ingredients can be prepared in advance, and at the right time everything can be cut, mixed, seasoned and served.
Cook Time
30minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Grease eggplants (5 small peppers) and bell peppers (6 small peppers) with olive oil and chop in several places with a fork. Place vegetables in a baking dish. It is better to cover the form with parchment. (so as not to wash it after cooking) The weight of the raw ingredients is shown.
  2. Bake vegetables at t ° 195-200 ° for 10-12 minutes. Then remove the dish from the oven, gently turn the eggplants and peppers to the other side, which has not yet browned. Bake vegetables for another ten minutes.
  3. Transfer the ready-made hot vegetables into bags, tie the bags tightly. Cool vegetables completely.
  4. Boil chicken fillet (breast), bake or fry. As it suits you. I want to show you how I prepare fillets. (for salads or sandwiches) Maybe someone will be interested in this method. Dry the fillets with a paper towel. Rub with salt, smoked paprika and dried garlic.
  5. Fry in a dry, well-heated frying pan on both sides for a minute. Maximum fire.
  6. Then pour some water into the pan, 100-150 ml will be enough.
  7. Reduce heat to low, cover skillet and cook fillets for ten minutes. Remove the pan from the heat and leave the chicken in the pan until it cools completely. Then transfer the fillet to a storage container, pour over the separated broth. Chicken breasts prepared in this way are very juicy. Stored in the refrigerator for three days.
  8. Peel the cooled vegetables. (This is done very simply!) Remove the core from the pepper. Pour the vegetable juice that formed in the bags during the cooling of the eggplants and peppers into a cup. On its basis, a dressing for the dish will be prepared.
  9. Cut all ingredients into large cubes of approximately the same size. Eggplant.
  10. Pepper.
  11. Fresh tomatoes. Tomatoes are better for taking dense, fleshy, not too soft. For beauty, I used yellow tomatoes.
  12. Chicken fillet.
  13. Add olive oil and soy sauce to a bowl of vegetable juice. Mix.
  14. Put all ingredients in a large salad bowl, add chopped herbs (parsley, cilantro, basil), stir. Pour in the dressing, stir, taste with salt. Salt to taste. All is ready. You can serve the dish right away, but it is better to let it brew in the refrigerator for an hour or two. It turns out a lot of salad! But it is eaten quickly, and it can be stored in the refrigerator for two days.
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