Baked Chicken and Vegetable Medley
Delight in the simplicity and elegance of this baked chicken and vegetable medley, where chicken, onions, garlic, bell peppers, and tomatoes are roasted to perfection in a harmonious balance of flavors and textures. This dish is defined by its hands-off approach and the use of dry heat, which concentrates the natural flavors of the ingredients and creates a tender, fall-apart texture. The addition of spinach adds a burst of freshness, while the milk-based sauce provides a creamy and rich element to the dish. As the ingredients roast and the aromas meld together, this medley becomes a true masterpiece, with its golden-brown crust and inviting aroma.
Ingredients
- •200g chicken
- •1 medium onion
- •2 cloves of garlic
- •1 medium bell pepper
- •2 medium tomatoes
- •100g spinach
- •200ml milk
- •salt
- •pepper
- •oil
Dietary Info
Instructions
- 1
Preheat the oven to 200°C.
- 2
In a large bowl, whisk together the milk, salt, and pepper.
- 3
Add the diced chicken to the bowl and marinate for at least 10 minutes.
- 4
In a large baking dish, arrange the sliced onion, minced garlic, and sliced bell pepper in a single layer.
- 5
Add the chopped tomatoes on top of the onion mixture.
- 6
Remove the chicken from the marinade and place on top of the vegetables.
- 7
Drizzle with oil and season with salt and pepper to taste.
- 8
Bake in the preheated oven for 30-35 minutes, or until the chicken is cooked through and the vegetables are tender.
- 9
Stir in the wilted spinach and cook for an additional 5 minutes, or until heated through.
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