Mexican-marinated chicken breast: 160 g per portion
Baby potatoes: 2 kg
Zucchini: 2 pieces
Bell peppers: 1 yellow, 1 green, and 1 red
Red onions: 2 pieces
Winter carrots: 2 pieces
Tomato purée: 3 tablespoons
Provençal herb seasoning (Base Culinaire): 2 tablespoons
Garlic purée: 1 tablespoon
Gravy: 2 coffee cups (180 ml each)
Water: 1 coffee cup (180 ml)
Step 1: Sear the chicken fillets in a frying pan on both sides until nicely browned. Deglaze the pan with gravy and transfer the chicken to a stainless-steel tray. Cook the chicken in the oven at a maximum temperature of 165°C for 15–20 minutes.
Step 2: Boil the baby potatoes in a large pot of salted water until tender. Drain the potatoes and return them to the pot. Add a little butter and chives, then season with salt and pepper to taste.
Step 3: Finely dice the zucchini, bell pepper, red onions, and carrot into evenly sized pieces.
Step 4: Cook the vegetables in a pan. Start by adding the red onion and carrot, followed by the zucchini and bell pepper. Add the Provençal herbs, garlic purée, and tomato purée. Cook for 2–3 minutes, then add one coffee cup of water. Be careful not to make the vegetables too watery.
Step 5: Plate the dish. Make sure the plates are clean and well-presented. Take a photo of the dish before serving it.
