Baked ginger chicken fillets with oven vegetables

Name: Baked ginger chicken fillets with oven vegetables
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2–2 1/2 cm fresh ginger root; 0?$? Garlic cloves; 200 ml Soy sauce; 7-10 Tbsp freshly ground black pepper; 5 TABLESPOONS Olive oil; 4 Chicken filets (à approx. 175 g); 1 can(s) (425 ml) Chickpeas; 1 big red pepper; 2 Courgettes (about 275 g each); 8 Stem(s) Parsley

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2–2 1/2 cm fresh ginger root
0?$? Garlic cloves
200 ml Soy sauce
7-10 Tbsp freshly ground black pepper
5 TABLESPOONS Olive oil
4 Chicken filets (à approx. 175 g)
1 can(s) (425 ml) Chickpeas
1 big red pepper
2 Courgettes (about 275 g each)
8 Stem(s) Parsley

Directions

1
Peel and finely grate the ginger. Peel garlic and chop very finely. Mix soy sauce, ginger, garlic and pepper, fold in 4 tablespoons of oil. Wash the meat and dab dry. Heat 1 tablespoon of oil in a pan. Fry the meat for 4-5 minutes, turning it over.
2
In the meantime, pour the peas into a sieve, rinse with cold water and drain well. Clean and wash the peppers and zucchini and cut them into 4-5 cm long sticks. Mix the peas, peppers and zucchini on a baking tray. Mix with half of the marinade
3
Place the meat on top, brush with some of the remaining marinade. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 15-20 minutes. In the meantime wash parsley, shake dry and chop finely. Mix parsley into the remaining marinade. Take the baking tray out of the oven. Drizzle the rest of the marinade over the meat and vegetables