One Tray Chicken Lunch by @lojdovale

55 min

4 servings

🍗

500 g

Chicken breast

🥔

600 g

Potatoes

🥕

200 g

Carrot

🫑

150 g

Bell pepper

🧅

150 g

Onion

🫗

30 ml

Rapeseed oil

💧

120 ml

Water

🍅

15 ml

Tomato puree

🫙

5 ml

Ground paprika

🧄

5 ml

Dried garlic

🧂

3 g

Salt

⚫

1 g

Pepper

  1. Preheat

    Preheat the oven to 200°C (400°F).

  2. Cut
    • potatoes
    • red bell pepper

    Cut the potatoes into bite-size cubes and cut the bell pepper into small pieces.

  3. Cut
    • onion
    • chicken breast

    Cut the onion into quarters and cut the chicken breast into bite-size pieces.

  4. Place
    • chicken breast
    • potatoes
    • carrots

    Place the chicken, potatoes, carrots, bell pepper, and onion in the baking dish.

  5. Mix
    • rapeseed oil
    • water
    • tomato paste

    Mix the rapeseed oil, water, tomato paste, ground paprika, dried garlic, salt, and black pepper in a small bowl.

  6. Pour
    • rapeseed oil
    • water
    • tomato paste

    Pour the seasoned liquid over the ingredients in the baking dish and stir until evenly coated.

  7. Bake

    Cover the baking dish with aluminum foil and bake at 200°C (400°F) for 40 minutes.

  8. Bake
    • Chicken breast
    • Potatoes
    • Carrot

    Remove the foil and bake uncovered for about 5 minutes, until the chicken is fully cooked and the vegetables are lightly browned.

One Tray Chicken Lunch by @lojdovale

55 min

4 servings

🍗

500 g

Chicken breast

🥔

600 g

Potatoes

🥕

200 g

Carrot

🫑

150 g

Bell pepper

🧅

150 g

Onion

🫗

30 ml

Rapeseed oil

💧

120 ml

Water

🍅

15 ml

Tomato puree

🫙

5 ml

Ground paprika

🧄

5 ml

Dried garlic

🧂

3 g

Salt

⚫

1 g

Pepper

Preparation Steps

  1. Step 1/8

    Preheat the oven to 200°C (400°F).

  2. Step 2/8

    Cut the potatoes into bite-size cubes and cut the bell pepper into small pieces.

    🥔potatoes
    🫑red bell pepper
    🔪knife
    🪵cutting board

  3. Step 3/8

    Cut the onion into quarters and cut the chicken breast into bite-size pieces.

    🧅onion
    🍗chicken breast
    🔪knife
    🪵cutting board

  4. Step 4/8

    Place the chicken, potatoes, carrots, bell pepper, and onion in the baking dish.

    🍗chicken breast
    🥔potatoes
    🥕carrots
    🫑red bell pepper
    🧅onion
    🍳baking dish

  5. Step 5/8

    Mix the rapeseed oil, water, tomato paste, ground paprika, dried garlic, salt, and black pepper in a small bowl.

    🫗rapeseed oil
    💧water
    🍅tomato paste
    🫙ground paprika
    🧄dried garlic
    🧂salt
    ⚫black pepper
    🥣small bowl
    🥄spoon

  6. Step 6/8

    Pour the seasoned liquid over the ingredients in the baking dish and stir until evenly coated.

    🫗rapeseed oil
    💧water
    🍅tomato paste
    🫙ground paprika
    🧄dried garlic
    🧂salt
    ⚫black pepper
    🍳baking dish
    🥄spoon

  7. Step 7/8

    Cover the baking dish with aluminum foil and bake at 200°C (400°F) for 40 minutes.

    🍳baking dish
    🧻aluminum foil

  8. Step 8/8

    Remove the foil and bake uncovered for about 5 minutes, until the chicken is fully cooked and the vegetables are lightly browned.

    🍳baking dish
    🧻aluminum foil

Composition

Ingredients

Types

Meat, Vegetables, Liquid, Spices, Seasonings

Ingredients

Chicken breast, Potatoes, Carrot, Bell pepper, Onion, Rapeseed oil, Water, Tomato puree, Ground paprika, Dried garlic, Salt, Pepper

Notes

Chicken breast (cut into pieces, amount not given), Potatoes (cut into cubes, amount not given), Carrot (frozen, amount not given), Bell pepper (cut into smaller pieces, amount not given), Onion (cut into quarters, amount not given), Rapeseed oil (amount not given), Water (amount not given), Tomato puree (a spoonful, amount not given), Ground paprika (amount not given), Dried garlic (amount not given), Salt (to taste, amount not given), Pepper (to taste, amount not given)

Allergens

to inform

Dietetics

Dietary regimen

High-protein, Dairy-free, Egg-free, Nut-free

Calories

405 kcal

Macro nutrients

Protein: 32g, Carbohydrates: 43g, Fat: 11g, Fiber: 7g

Nutritional Information

Minerals

Potassium: 1070mg, Iron: 2.5mg, Calcium: 52mg, Sodium: 360mg

Vitamins

Vitamin A: 640µg, Vitamin C: 76mg, Vitamin B6: 0.9mg, Vitamin B12: 0.4µg

Preparation

Time Information

Preparation

15 minutes

Cooking

40 minutes

Overall

55 minutes

Difficulty

Level

Easy (1/4)

Steps

8 steps

Equipments

Utensils

knife, cutting board, baking dish, small bowl, spoon, aluminum foil

Appliances

Oven

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Weeknight dinner, Meal prep

Origin

Source

Platform

instagram

Original Creator

@lojdovale

Origin

Cuisine

Czech, European

Geographic

Czech Republic, Central Europe

Various

Aspect

Texture

Tender, Juicy, Soft, Lightly crisp

Flavors

Savory, Smoky, Garlicky, Tomatoey, Peppery

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Cool within 2 hours,Store in an airtight container at or below 4°C (40°F),Reheat chicken to 74°C (165°F)), freezer : 2 months (Store in a freezer-safe airtight container,Thaw overnight in the refrigerator before reheating)