Summary

Ingredients

• 4 sweet potato (s)
• 240 g chicken breast fillet (s)
• 2 tablespoon olive oil
• 2 carrot (s)
• 0.5 ½ zucchini
• 1 red pepper (s)
• 1 onion (s)
• 150 ml milk, low-fat, up to 0.3%
• 1 tablespoon cream cheese, up to % fat
• 1 teaspoon vegetable stock, instant
• 1 teaspoon sauce thickener, light
• some basil
• salt and pepper
• Paprika powder, noble sweet

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Instructions

1. Set the oven to grill and preheat.
2. Fry the chicken breast fillets on the top in a non-stick pan for about 2-3 minutes. Peel the potatoes, carrots and onions and cut into slices or rings. Cut the bell pepper into strips and the zucchini into slices. Mix the sweet potatoes in a bowl with 1 tablespoon of oil and season with salt and paprika powder. Place with the chicken on a baking sheet lined with baking paper and bake in the oven for 5-10 minutes.
3. In the meantime, add all the vegetables to the bowl, add 1 tablespoon of oil, stir and season again with salt and paprika. Transfer to the baking sheet and bake in the oven for another 10-15 minutes.
4. For the sauce, mix the milk with the vegetable stock powder and cream cheese and heat until the sauce is smooth. Then stir in the sauce thickener and bring to the boil. Season with salt, pepper and basil to taste.
5. Arrange the chicken, potatoes and vegetables on plates and drizzle with the sauce.