Baked marinated vegetables and chicken breast

Carrot, Colored cauliflower, Broccoli, Chicken breast (fillet), Olive oil, Ginger, Cranberry, Ginger, Parsley, Garlic powder, Fresh thyme (thymus), Cinnamon, Cooking salt, Black pepper

Slice: 10 min, Mix: 5 min, Let it stand: 15 min, Bake in the oven: 10 min

Marinating Vegetables

First, slice the carrot (50 g) into thin rounds crosswise. Cut the zucchini (50 g) into slightly larger pieces, and divide the broccoli (50 g) into medium-sized florets.

Then prepare the marinade by mixing:

• thyme (1 sprig);
• olive oil (1 tbsp);
• dried garlic (½ tsp);
• grated ginger (15 g);
• chopped parsley (2-3 sprigs);
• salt and black pepper (to taste).

Marinate the vegetables in this mixture, leaving them for 10-15 minutes.

Marinating Chicken Breast

Meanwhile, cut the chicken breast (50 g) into thin chunks and marinate in a mixture of salt, pepper, cinnamon (a pinch), crushed lingonberries (1 tbsp), and olive oil (1 tbsp).

Let it marinate for 15 minutes.

Cooking

Place the vegetables and chicken breast on a baking sheet lined with parchment paper.

Preheat the oven to 180 degrees and put the baking sheet with vegetables and chicken breast in the oven.

Bake for 7-10 minutes.