Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 400 g chicken fillet (s)
- 390 g tomato (s), sieved, arrabiata
- 1 small bell pepper, red
- 1 small bell pepper, yellow
- 1 small zucchini
- 1 handful mozzarella, grated
- 250 ml cremefine
- pepper
- Paprika powder
- Garlic powder
- oregano
- salt
Print Recipe
Pin Recipe Instructions
- Preheat oven to 180°C (356°F) on convection setting
- Wash zucchini and cut in half lengthways, then cut into 0.5 cm thin slices; wash peppers, scoop out seeds, and cut into wedges
- Season chicken fillets with salt and paprika powder, and place in a large baking dish
- In a saucepan over medium-high heat, combine sieved tomatoes, cremefine, garlic powder, oregano, and pepper. Bring to a simmer and adjust seasonings to taste
- Spread vegetables over the chicken and pour tomato sauce over everything
- Sprinkle grated mozzarella evenly over the dish
- Bake for 35-40 minutes until chicken reaches 74°C (165°F) internal temperature
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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