Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Add to the potato and carrot mixture and mix everything together on the baking sheet. Then bake for another 25 minutes.
5. Sour cream or tzatziki go well with it.