Chicken and Mediterranean bake
- 2 chicken breasts
- 200g potatoes
- 1 red pepper
- Punet of yellow and red cherry tomatoes
- Salt and pepper
- Good quality balsamic vinegar (good quality vinegar tastes sweet
- cheap balsamic vinegar is extremely acidic and very different )
- 1 red chilli
- Olive oil
- Mixed salad leaves
Level of difficulty Easy
Preparation time 15mins
Cooking time 25mins
Cost Average budget
Preheat the oven to 180.
Peel and chop the potatoes into small cubes, cut the pepper into roughly the same size pieces and chop the cherry tomatoes in half. Finely slice the garlic, basil and chilli removing the seeds.then place all into a large baking tray in a single layer, drizzle over the olive oil and balsamic vinegar, season with salt and pepper and shake to mix. Place in oven.
Heat a little olive oil in a frying pan over a medium heat and fry the chicken breast until cooked.
Wash the salad leaves and make a salad dressing with equal parts olive oil and balsamic vinegar seasoned with salt and pepper and set aside ready for playing up.
Remove vegetables from oven and plate up with the chicken breast and salad, drizzle dressing over salad and serve.