Fitascetta with Roasted Vegetables

Ingredients

• 4 chicken breasts (about 500g / 1.1lb) 4 chicken breasts (about 500g / 1.1lb)
• 1 cup (240ml) breadcrumbs 1 cup (240ml) breadcrumbs
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped 1 tablespoon fresh rosemary, chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 zucchinis, sliced 2 zucchinis, sliced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced 1 yellow bell pepper, sliced
• 1 red onion, sliced 1 red onion, sliced
• 1 tablespoon balsamic vinegar 1 tablespoon balsamic vinegar

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 40g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a bowl, combine the breadcrumbs, parsley, thyme, rosemary, garlic, salt, and pepper.
3. 3.
   Dip each chicken breast into the breadcrumb mixture, pressing gently to adhere the crumbs to the chicken.
4. 4.
   Heat olive oil in a large skillet over medium heat. Cook the chicken breasts for about 4-5 minutes on each side until golden brown.
5. 5.
   Transfer the chicken breasts to a baking dish and bake in the preheated oven for 15-20 minutes or until cooked through.
6. 6.
   Meanwhile, in a separate baking dish, toss the sliced zucchinis, bell peppers, and red onion with olive oil, salt, and pepper.
7. 7.
   Roast the vegetables in the oven for 20-25 minutes or until they are tender and slightly caramelized.
8. 8.
   Drizzle the roasted vegetables with balsamic vinegar and toss gently to combine.
9. 9.
   Serve the herb-crusted chicken breasts alongside the roasted vegetables.

Treat your ingredients with care...

• Chicken breasts — Pound the chicken breasts slightly to ensure even cooking and tenderness.
• Breadcrumbs — For a healthier option, use whole wheat breadcrumbs or gluten-free breadcrumbs if following a gluten-free diet.
• Fresh herbs — If fresh herbs are not available, you can substitute with dried herbs, but reduce the quantity by half.

Tips & Tricks

• To add an extra kick of flavor, sprinkle some grated Parmesan cheese over the herb-crusted chicken before baking.
• For a vegetarian version, replace the chicken breasts with tofu or halloumi cheese and adjust the cooking time accordingly.
• Experiment with different vegetables such as eggplant, cherry tomatoes, or asparagus for variety.
• If you prefer a spicier flavor, add a pinch of red pepper flakes to the breadcrumb mixture.
• Serve the Fitascetta with a side of fresh salad greens dressed with lemon vinaigrette for a refreshing contrast.

Serving advice

Serve the Fitascetta with roasted vegetables on a large platter, garnished with fresh herbs such as basil or parsley. Accompany it with a side of crusty bread to soak up the flavorful juices.

Presentation advice

Arrange the herb-crusted chicken breasts on one side of the platter and the roasted vegetables on the other side for an appealing visual contrast. Drizzle a little extra olive oil over the vegetables for a glossy finish.