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: 1 piece(s) (about 20 g) Ginger; 4 Garlic cloves; 120 ml light soy sauce; 7-10 Tbsp freshly ground black pepper; 5-6 Tbsp Olive oil; 4 Chicken filets (à approx. 175 g); 1 can(s) (425 ml) Chickpeas; 1 big red pepper; 2 (approx. 500 g) Courgette; 5 Stem(s) flat leaf parsley

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 piece(s) (about 20 g) Ginger
4 Garlic cloves
120 ml light soy sauce
7-10 Tbsp freshly ground black pepper
5-6 Tbsp Olive oil
4 Chicken filets (à approx. 175 g)
1 can(s) (425 ml) Chickpeas
1 big red pepper
2 (approx. 500 g) Courgette
5 Stem(s) flat leaf parsley

Directions

1
For the marinade, peel and finely grate the ginger. Peel garlic and chop very finely. Mix soy sauce, ginger, garlic, pepper and 3 tbsp. water, fold in 4 tbsp. oil.
2
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Wash meat, dab dry. Heat 1-2 tablespoons of oil in a pan. Fry the meat for approx. 4 minutes on each side.
3
In the meantime, rinse the chickpeas and drain them well. Clean and wash the peppers and zucchini and cut them into sticks of about 5 cm length. Mix with chick peas and half of the marinade, spread on a baking tray.
4
Place the meat on top and spread with half of the remaining marinade. Bake in a hot oven for 15-20 minutes.
5
Meanwhile wash parsley, shake dry and chop finely. Mix with the remaining marinade. Take the tray out of the oven. Drizzle marinade over meat and vegetables and serve. Serve with baguette.