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 Chicken Breast with Assorted Vegetables Recipe
A dietary dish. Chicken breast with assorted vegetables, marinated in natural soy sauce and baked in the oven in its own juice and vegetable juice.
Course Children's Food Ideas, Dinner Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes, Valentine's Day Food
Cuisine Scottish Cuisine
Keyword For Beginners, Medium
Cook Time 120 minutes
Servings
Ingredients
For the marinade:
For the main course:
For serve:
Course Children's Food Ideas, Dinner Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes, Valentine's Day Food
Cuisine Scottish Cuisine
Keyword For Beginners, Medium
Cook Time 120 minutes
Servings
Ingredients
For the marinade:
For the main course:
For serve:
Instructions
  1. I took a whole chicken breast. Cut it off together with the bone. Took off her skin. Rinse, dry with a paper towel. We put it in a bowl with a lid. Pour soy sauce. Cut the onion into rings, cut the garlic arbitrarily and send it to the breast. I mixed it with my hands, covered it with a lid and let it marinate right on the table for 30 minutes. I turned the breast over a couple of times during this time. Not knowing what hit her. I'm cooking a diet breast. I've had enough soy sauce. Without pepper. Pepper the finished dish.
    I took a whole chicken breast. Cut it off together with the bone. Took off her skin. Rinse, dry with a paper towel. We put it in a bowl with a lid. Pour soy sauce. Cut the onion into rings, cut the garlic arbitrarily and send it to the breast. I mixed it with my hands, covered it with a lid and let it marinate right on the table for 30 minutes. I turned the breast over a couple of times during this time. Not knowing what hit her. I'm cooking a diet breast. I've had enough soy sauce. Without pepper. Pepper the finished dish.
  2. We prepare vegetables for the dish. Slice arbitrarily as you want. I'll cut it off pretty big. We will need a high form, lubricate it with 1 tbsp.l. olive oil, which can be replaced with sunflower. The breast is marinated.
    We prepare vegetables for the dish. Slice arbitrarily as you want. I'll cut it off pretty big. We will need a high form, lubricate it with 1 tbsp.l. olive oil, which can be replaced with sunflower. The breast is marinated.
  3. In the form of the bottom layer, put the "spouts" of carrots, onion rings from the marinade. Lay out the breast. Fill all available spaces with chopped peppers, zucchini and potatoes. The top of the breast was covered with slices of tomato. Vegetables are very slightly salted with sea salt. I filled everything with marinade from under the breast with garlic. Sprinkle the top of the dish evenly with the second tablespoon of olive oil.
    In the form of the bottom layer, put the "spouts" of carrots, onion rings from the marinade. Lay out the breast. Fill all available spaces with chopped peppers, zucchini and potatoes. The top of the breast was covered with slices of tomato. Vegetables are very slightly salted with sea salt. I filled everything with marinade from under the breast with garlic. Sprinkle the top of the dish evenly with the second tablespoon of olive oil.
  4. She covered the mold with the contents of the foil. We put the mold right in the oven, I have a glass one. Set at t-180 and bake for up to 1 hour.
    She covered the mold with the contents of the foil. We put the mold right in the oven, I have a glass one. Set at t-180 and bake for up to 1 hour.
  5. I took the mold out of the oven, removed the foil and sent it back again for 20 minutes to bake a little.
    I took the mold out of the oven, removed the foil and sent it back again for 20 minutes to bake a little.
  6. The dish is ready.
    The dish is ready.
  7. Serve the dish hot. Since today is a holiday, I'm going to serve brisket with vegetables festively. Lay out the lettuce leaves. Cut the breast into large pieces and spread it beautifully on lettuce leaves with vegetables. Sprinkle with finely chopped green onions. I added lime slices. While eating, pour lime juice over the breast and vegetables. Pepper to taste.
    Serve the dish hot. Since today is a holiday, I'm going to serve brisket with vegetables festively. Lay out the lettuce leaves. Cut the breast into large pieces and spread it beautifully on lettuce leaves with vegetables. Sprinkle with finely chopped green onions. I added lime slices. While eating, pour lime juice over the breast and vegetables. Pepper to taste.
  8. What a beauty! The breast turned out juicy!
    What a beauty! The breast turned out juicy!
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