Chicken Fillet Baked with Zucchini and Tomatoes
by Editorial Staff
A casserole with chicken fillet, zucchini, tomatoes, and onions, under a cheese crust, is a great option for dinner or lunch without unnecessary hassle. Chicken meat and vegetables are baked in their own juice, without adding mayonnaise, making the dish light and juicy. Simple and delicious. Try it!
Cook: 15 minutes
Servings: 2
Ingredients
- Chicken fillet – 450 g
- Tomatoes – 300 g (2 pcs.)
- Zucchini – 280 g (1 pc.)
- Bulb onions – 100 g (1 pc.)
- Hard cheese – 150 g
- Dried Provencal herbs – 1 teaspoon
- Salt to taste
- Ground black pepper – to taste
- Vegetable oil – 1 teaspoon
- Fresh greens (for serving) – 1-2 branches
Directions
- Cut the chicken fillet into small strips about 1 cm wide, 5-8 cm long. Cut the tomatoes and zucchini into thin semicircles, the onions into quarters. Preheat oven to 180 degrees.
- Brush a baking dish with a thin layer of vegetable oil, if desired. Arrange the chicken fillet pieces. Sprinkle the fillets with dried herbs, lightly salt and pepper. Stir and smooth over the bottom of the mold. I use a mold with a diameter of 26 cm, a height of 5 cm.
- Place the zucchini slices slightly overlapping in the next layer. Sprinkle with a pinch of salt.
- Layout a layer of tomatoes, lightly salt.
- Add the onions to the baking dish and spread in an even layer.
- Grate the cheese on a medium grater. Sprinkle a thick layer of cheese over the chicken and vegetables. Place the dish in an oven preheated to 180 degrees and bake for 45-50 minutes.
- Chicken fillet, baked with zucchini and tomatoes, ready.
- Sprinkle a pinch of chopped herbs on top of the dish if desired and serve.
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