Summary

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

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Instructions

1. Preheat oven to 180°C (356°F) on convection setting
2. Wash zucchini and cut in half lengthways, then cut into 0.5 cm thin slices; wash peppers, scoop out seeds, and cut into wedges
3. Season chicken fillets with salt and paprika powder, and place in a large baking dish
4. 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
5. Spread vegetables over the chicken and pour tomato sauce over everything
6. Sprinkle grated mozzarella evenly over the dish
7. Bake for 35-40 minutes until chicken reaches 74°C (165°F) internal temperature