Black pepper: To taste
Rosemary: 1 teaspoon
Garlic powder: 1/2 teaspoon
Sweet paprika: 1/2 teaspoon
Olive oil: 2 tablespoons
For the Vegetables:
Zucchini: 1 medium, sliced
Salt: To taste
Olive oil: 1 tablespoon
Onion: 1, finely chopped
Garlic: 2 cloves, minced
Button mushrooms: 100 g (3.5 oz), sliced
Directions
Prepare the Chicken:
In a bowl, beat eggs with mayonnaise and parsley. Gradually whisk in flour to form a smooth batter.
Season chicken filets with salt, black pepper, and oregano. Let marinate for 10 minutes.
Prepare the Potatoes:
In a bowl, toss diced potatoes with salt, black pepper, rosemary, garlic powder, sweet paprika, and olive oil. Let sit for 7-10 minutes to absorb flavors.
Prepare the Vegetables:
Sprinkle zucchini slices with salt and let sit for 7-10 minutes to release moisture. Pat dry with a paper towel. Toss with olive oil.
Heat olive oil in a skillet and sauté onion until soft. Add minced garlic and sliced mushrooms, cooking until tender. Season with salt.
Assemble the Bake:
Preheat the oven to 190°C (375°F).
In a greased baking dish, layer potatoes, zucchini, and the sautéed onion-mushroom mixture.
Dip marinated chicken filets into the batter, ensuring they are well coated, and place on top of the vegetables.
Bake:
Bake in the preheated oven for 25 minutes, or until the chicken is golden and cooked through, and the vegetables are tender.
Serve:
Garnish with fresh parsley and serve warm.
Serving Suggestions
Pair with a fresh green salad or a side of garlic bread.
Serve with a creamy dipping sauce or a dollop of sour cream.
Enjoy as a stand-alone dish for a wholesome, hearty meal.
Cooking Tips
Ensure chicken filets are of even thickness for uniform cooking.
Use fresh herbs like thyme or dill for added flavor.
Add grated Parmesan to the batter for a cheesy twist.
Nutritional Benefits
Chicken: High in protein and low in fat.
Potatoes: Provide complex carbohydrates and potassium.
Zucchini: Rich in vitamins and low in calories.
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