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 the chicken breasts and remove the skin if necessary. Salt and pepper well on both sides.
2. Squeeze out the mozzarella and cut lengthways into 4 slices, also cut 4 approx. 0.5 cm thick slices from the tomato.
3. Cut the potatoes, carrots, zucchini and peppers into 1 x 1 cm cubes, clean and quarter the mushrooms. Peel the onion, cut in half and cut into strips.
4. Spread the cut vegetables on a baking sheet. Spread the olive oil over it, season with salt, pepper and herbs from Provence and then mix well so that the oil-spice mixture is well distributed.
5. Put the vegetables on the middle rack in the oven preheated to 210 ° C top / bottom heat or fan oven: 190 ° C. After 10 minutes of baking, move the vegetables aside in the middle and add the chicken breasts.
6. After another 20 minutes of baking, place the tomato slices and the mozzarella on top of the chicken breasts. Bake for another 10 minutes until the mozzarella is melted and golden brown.
7. In the meantime, prepare the dressing. Mix the yogurt with the chopped parsley, the juice of half a lemon and, if you like, salt and pepper.