Baked chicken with vegetables and salad

Chicken is a tender, lean meat, especially the sirloin, which is best for people on a healthy diet or on a diet. If you're looking for a healthy, nutritious, tasty, and quick meal, try Chicken Baked with Vegetables. This is a very simple and delicious dish that takes only 40 minutes to prepare and the family is fed.
Serve chicken with vegetables with herbs such as Provence, basil, oregano, or chopped fresh parsley. This dish is perfectly complemented by a fresh salad of carrots, apples and leeks, seasoned with natural yogurt.

Ingredients

• 4 chicken fillets
• 250 g tomatoes
• 100 g dried tomatoes
• 3 small onions
• 15 olives
• 1 red bell pepper
• 8 potatoes
• 3 art. l. olive oil
• 2 tbsp. l of water
• salt, spices, Provence herbs to taste
• 1 leek
• 2 carrots
• 1 apple
• 3 art. l. natural yogurt

Directions

1. Preheat oven to 180 - 200°C. Wash vegetables thoroughly. Cut the potatoes into quarters and boil until half cooked, cut the tomatoes into halves, sweet pepper into small pieces, cut the onion into quarters and chop the garlic. Cut sun-dried tomatoes into strips, cut olives in half.
2. Rub the chicken fillet with salt and spices. Pour into a heat resistant mold.
3. Put tomatoes, potatoes, sweet peppers, onions, sun-dried tomatoes, garlic, olives around. Add Provence herbs.
4. Drizzle olive oil over the top, add salt to taste, then add two tablespoons of water and cover with foil. Roast for 30 minutes, removing the foil five minutes before the end to brown the chicken.
5. Serve baked chicken with leek, carrot and apple salad. Cut the leek lengthwise and then cut into small pieces. Pour boiling water over the onion, leave for a minute and then drain the water. Peel carrots and apples, grate on a coarse grater and combine in a bowl with onions. Season with natural yogurt, salt to taste.
6. Serve to the table! Bon appetit!