Chicken breast with roasted vegetables

 

Makes 4 servings

Calories per serving: approx. 349

protein per serving: approx. 49 g

fat per serving: approx. 11 g

carbohydrates per serving: approx. 15 g

Preparation time: approx. 15 minutes

Difficulty: easy

 

Ingredients Chicken breast with roasted vegetables

 

• 800 g chicken breast fillet
• 800 g zucchini
• 2 large onions
• 1 large eggplant
• 3 cloves of garlic
• 3 sprigs of rosemary
• 3 tablespoons of oil
• salt
• chili powder

Preparation Chicken breast with roasted vegetables

 

1. Clean the vegetables and herbs and let them drain. Pluck the rosemary needles from the branches.

2. Cut the zucchini into slices, first halve the aubergine lengthways and then cut into slices. 3. Peel the onion and cut into rings that are not too thin. Peel and finely dice the garlic. 4. Cut the chicken breast fillet into bite-sized pieces. 5. Heat half of the oil in a grill pan and sear the chicken on all sides. Then add the onion and garlic and fry. Take out of the pan and keep warm. 6. Reduce the heat a little, add the remaining oil and vegetables as well as the rosemary needles, press lightly against the bottom of the pan. Fry everything for several minutes until the toasted strips are clearly visible. 7. Add the chicken again. Season everything heartily with salt and chili powder. Serve. 

 

Good to know:

 

Chicken meat  is rich in protein, contains only about 1% fat, but a lot of vitamins B6, B12 and minerals such as potassium, magnesium, zinc and iron. Be sure to pay attention to organic meat, because little or no antibiotics are used in the organic fattening and the animals live in much better conditions - which is reflected in the taste. 

Zucchini  are extremely low in calories and should therefore not be missing in any diet! From a mathematical point of view, zucchini does contain some carbohydrates, but on closer inspection these are largely indigestible for humans. Rather, it is valuable, filling fiber. Zucchini can also help detox because of their high potassium content.

Chili peppers  owe their heat to the substance capsaicin. The consumption of capsaicin in spicy dishes can not only destroy bacteria and lighten the mood, but above all it can really boost the metabolism, increase fat burning and curb appetite. So if the sharpness makes you sweat on your forehead, you can be happy: Your metabolism has been really pushed by the capsaicin and thus ensures that feeling of heat!

Calcium and iron in the  aubergine  are an excellent combination that the body can utilize very well. Potassium, copper, iodine, magnesium, many vitamins, phosphorus and selenium round off the purple powerhouse. Aubergines also have a diuretic and dehydrating effect. The shell contains valuable plant substances that protect the cells from oxidative stress. How practical that you can eat them without hesitation!