Chicken breast with rosemary roasted vegetables
20 Minutes
2 Persons
1 pack Vivera Chicken Breast
150g new potatoes
2-4 cloves of garlic
1 red onion
1 red bell bell pepper
1 tablespoon olive oil
1 zucchini: sliced
2 tablespoons fresh rosemary
2 vegetable chicken breasts
Extra olive oil
What to do
Slice 150g scrubbed new potatoes, place in a bowl, with a 2-4 cloves garlic, 1 diced red onion and 1 red pepper. Drizzle with 1 tbsp of olive oil and air fry at 200oC for 8 mins. Add 1 sliced courgette and 2 tbsp chopped rosemary and cook for a further 5 mins until tender and golden.
Heat a griddle pan. Brush the plant Chicken Breast with a little oil then add to the hot pan. Cook for 8 minutes, turning once until charred on both sides. Divide the vegetables between two plates, and top with the chicken. Sprinkle with more rosemary.
Bon appetit!
