Oven-Baked Chicken Fillet with Peppers and Herbs

Juicy and tender chicken fillet with vegetables in the oven. The combination of chicken and vegetables is very harmonious; ripe vegetables make dry chicken fillet juicy. Chicken fillet with vegetables in the oven turns out very juicy, suitable for a full meal, and looks great on a holiday table.
cook time: 50 min
Ava Prescott
Oven-Baked Chicken Fillet with Peppers and Herbs

Nutrition Facts (per serving)

138
Calories
8g
Fat
2g
Carbs
15g
Protein

Ingredients (4 portions)

Basic:

Tomatoes 1 pc
Salt to taste
Ground hot pepper to taste
Sour cream 2 tbsp
Hard cheese 100 g
Mayonnaise 2 tbsp
bell pepper 2 pc
Greenery 20 g
Chicken fillet 600 g

Recipe instructions

Step 1

Step 1
Prepare all the ingredients — wash and dry the chicken fillet, remove the seeds from the pepper and wash it.

Step 2

Step 2
Cut the fillet lengthwise into portions (each into 3 parts), lightly beat, season with salt and pepper and leave for 15 minutes.

Step 3

Step 3
Cut the bell pepper and tomato into cubes, chop half of the pepper indicated in the ingredients on a medium grater, finely chop the greens. In a deep bowl, mix peppers, tomatoes, cheese, herbs, add sour cream and mayonnaise, salt, pepper and mix everything thoroughly.

Step 4

Step 4
Grease a baking dish with vegetable oil and place pieces of fillet there; place the vegetable filling on top of the fillet. Grind the remaining 50 grams of cheese on a fine grater and sprinkle the vegetable filling on top. Place the fillet with vegetables in an oven preheated to 180 degrees for 30 minutes.

Step 5

Step 5
Take the finished fillet out of the oven, sprinkle with chopped herbs and serve. Chicken fillet with vegetables in the oven is ready! An excellent recipe, even for every day, even for a holiday! Bon appetit!

Additional rubrics

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