A simple one-pan dinner featuring juicy chicken breast marinated in a creamy Parmesan sauce, baked alongside seasoned potatoes, peppers, and onions. Easy to prepare and perfect for a family meal.
Chicken Breast Boats
Ingredients
For the Chicken
For the Vegetables
Instructions
-
Prepare the Chicken
- Score the chicken breast with a knife in a crisscross pattern.
- Make shallow cuts to help it cook faster and absorb the marinade.
- Set aside.
-
Make the Marinade
- In a large bowl, add the Greek yogurt.
- Add the tomato paste.
- Add the grated Parmesan cheese.
- Season with salt and black pepper.
- Add the olive oil.
- Mix well until combined.
-
Marinate the Chicken
- Add the chicken breast to the marinade.
- Coat it thoroughly on all sides.
- Place it in the refrigerator while preparing the vegetables.
-
Prepare the Vegetables
- Wash and slice the red bell pepper into strips.
- Peel and dice the potatoes into small pieces.
- Slice the onion.
- Mince the garlic if using.
-
Season the Vegetables
- Remove the chicken from the marinade and set it aside.
- Add the potatoes to the remaining marinade.
- Add the bell pepper.
- Add the onion.
- Add the garlic if using.
- Mix everything well so the vegetables are evenly coated.
-
Form the “Boats”
- Fold strips of baking paper accordion-style to create dividers or boat shapes.
- Arrange them in a baking tray.
- Place the marinated chicken breast in the center.
- Surround it with the seasoned vegetables.
-
Bake
- Preheat the oven to 200°C (390°F).
- Place the tray in the oven.
- Bake until the chicken is cooked through and the vegetables are tender and golden.
- Continue baking until everything is nicely browned on top.
Remove from the oven. Serve hot directly from the tray. Enjoy with a fresh salad or your favorite sauce.