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Chicken thighs with vegetables and salad

Today is “no slaving in the kitchen” day. Just a short preparation and the rest is done by the oven!
This recipe is tasty lunch idea full of colors and flavors and of course…good bacteria:)
Today only chill!


Ingredients and preparation steps

For the chicken:

  • 1 package of chicken thigh fillets, 800 g
  • ½ teaspoon of salt for chicken
  • ½ teaspoon of ground cumin
  • ½ teaspoon of ground coriander
  • 1 teaspoon of ground smoked paprika
  • 2 smaller young potatoes
  • 2 small orange sweet potatoes
  • 2 medium-sized carrots
  • 1 zucchini
  • 1 small head of broccoli
  • 1 red pepper
  • 1 head of purple onion
  • 5 tablespoons of olive oil
  • salt for the vegetables in a pan, 2 to 3 pinches

Preheat the oven to 190 ° C.

Wash the fillet, dry with a paper towel and cut into bite-sized pieces. Put in a bowl and add salt, cumin, coriander, smoked paprika and mix well.
Peel the potatoes and sweet potatoes and cut them into cubes about 2 cm in size, and cut the carrots into rings about ½ cm thick.
Wash the zucchini and cut into cubes about 1 cm thick.
Wash the broccoli and cut the flowers from the stem.
Wash the peppers and cut them into strips about 1 cm thick.
Peel an onion and cut it into rings about ½ cm thick.

Place the baking paper on a large baking tray and place sliced potatoes, sweet potatoes, carrots, zucchini and peppers. Add salt and olive oil, then place sliced chicken on top of the vegetables. Add the broccoli flowers and onion rings and sprinkle with a little salt once more and add some olive oil.
Bake in a preheated oven until the potatoes and sweet potatoes are baked, about 30 minutes or depending on the strength of your oven.

For the salad:

  • 1 can / jar of chickpeas, 400 g
  • chicory heads
  • 4 tablespoons of olive oil
  • 4 tablespoons of balsamic vinegar
  • 2 tablespoons of water kefir
  • 2 spring onions
  • 4 larger radishes or 6 smaller ones
  • 1 teaspoon of dried or fresh dill, finely chopped
  • ½ teaspoon of salt

While the chicken and vegetables are baking, make a salad.
Rinse the chickpeas.
Wash the vegetables, then chop the chicory finely, and cut the onion and radish into rings.
Add all the ingredients to the bowl, mix well and try a little, then add more salt or vinegar if necessary.

Serve with roasted chicken and vegetables and enjoy the flavors!