Summary
| Prep Time | 10 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
Ingredients- 3 potato (s)
- 3 carrot (s)
- 1 chicken breast fillet (s)
- 2 tomato (s)
- 1 clove garlic
- 2 spring onion (s)
- 1 tablespoon, heaped Ras el Hanout
- Herbs Provence
- 6 stalks coriander green
- 5 teaspoon, heaped basil pesto
- 3 tablespoon oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel and cut good potatoes and carrots into eighths. Preheat the oven to 180 degrees. Mix on a deep baking sheet, season with salt, pepper and mix with oil. Bake for 25 minutes.
- Meanwhile, cut the chicken breast into 3 cm pieces, core and chop the tomatoes, halve the spring onions and cut into thick slices, chop the coriander.
- Mix in a plate with a good 5 spoons of green pesto, a little oil, garlic, salt, pepper, Ras el Hanout and herbs from Provence.
- Add to the potato and carrot mixture and mix everything together on the baking sheet. Then bake for another 25 minutes.
- Sour cream or tzatziki go well with it.
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