Summary

Ingredients

• 2 skinless chicken breasts
• 1 scoop mozzarella
• 1 large tomato (s)
• 2 medium potato (s)
• 2 carrot (s)
• 1 zucchini
• 1 red pepper (s)
• 150 g mushrooms, possibly
• 1 medium onion (s), red
• 1 tablespoon Herbs Provence
• 5 tablespoon olive oil
• 1 cup yogurt
• 0.5 ½ bunch parsley
• 0.5 ½ lemon (s), juice from it
• salt and pepper

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Instructions

1. Wash chicken breasts and pat dry. Season both sides generously with salt and pepper.
2. Cut mozzarella lengthwise into 4 slices. Cut tomato into 4 slices about 0.5 cm thick each.
3. Cut potatoes, carrots, zucchini, and red pepper into 1 cm × 1 cm cubes. Quarter the mushrooms. Peel the red onion, cut in half, then slice into thin strips.
4. Spread vegetables on a baking sheet. Drizzle with olive oil and season with salt, pepper, and Herbs de Provence. Mix well until evenly coated.
5. Preheat oven to 210°C (410°F) for conventional heat or 190°C (374°F) for convection/fan mode.
6. Place vegetables on the middle rack and bake for 10 minutes.
7. Push vegetables to the sides of the baking sheet to make room in the center. Place chicken breasts in the center and bake for 20 minutes.
8. Arrange tomato slices and mozzarella slices on top of each chicken breast. Bake for 10 more minutes until the mozzarella is melted and golden brown and the chicken reaches an internal temperature of 74°C (165°F).
9. While the dish bakes in the final 10 minutes, prepare the yogurt sauce: mix yogurt with chopped parsley, juice from half a lemon, and salt and pepper to taste.