Baked ginger chicken fillets with oven vegetables

Name: Baked ginger chicken fillets with oven vegetables
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2–2 1/2 cm fresh ginger root; 0?$? Garlic cloves; 250 ml Soy sauce; 7-10 Tbsp freshly ground black pepper; 50 ml 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
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2–2 1/2 cm fresh ginger root
0?$? Garlic cloves
250 ml Soy sauce
7-10 Tbsp freshly ground black pepper
50 ml 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 oil. Wash the meat and dab dry. Sprinkle meat in a bowl with approx. 5 tbsp. marinade and leave covered in the fridge for approx. 45 minutes
2
Pour 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 peas, peppers and zucchini on a baking tray. Mix with half of the remaining marinade
3
Place the meat on top and cook in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for approx. 40 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 marinade over the meat and vegetables
4
Waiting time approx. 30 minutes