🍲 Kilo Verme Destek · Anne

Oven-Baked Chicken with Vegetables — A Light, Satisfying Main for Breastfeeding Mothers

A light, satisfying, protein-friendly main course made in the oven with skinless chicken breast and colorful seasonal vegetables. It gently rounds out balanced eating during breastfeeding.

Ingredients

• • 2 pieces Skinless chicken breast (thinly sliced)
• • 1 piece Zucchini (half-moon slices)
• • 1 piece Red bell pepper (roughly chopped)
• • 1 piece Yellow bell pepper (roughly chopped)
• • 1 cup Broccoli florets
• • 8 pieces Cherry tomatoes
• • 1 piece Onion (sliced)
• • 2 cloves Garlic (crushed)
• • 2 tablespoons Extra virgin olive oil
• • 0.5 lemon Lemon juice
• • 1 teaspoon Dried oregano
• • 1 pinch Salt and black pepper

Directions

1. 1

   Preheat the oven to 200°C and prepare a large baking dish.

2. 2

   Thinly slice the chicken breast; toss it with half of the olive oil, the lemon juice, crushed garlic, oregano, a pinch of salt and black pepper, then let it rest for a few minutes.

3. 3

   Cut the zucchini into half-moons and the peppers into large pieces; separate the broccoli into small florets and prepare the cherry tomatoes and onion.

4. 4

   Spread the vegetables in the baking dish, drizzle with the remaining olive oil and toss gently.

5. 5

   Place the marinated chicken slices among the vegetables.

6. 6

   Cover the dish with parchment paper or foil and bake at 200°C for about 20 minutes.

7. 7

   Uncover and continue baking for another 10 minutes, until the chicken juices are absorbed and the vegetables are lightly golden.

8. 8

   Remove from the oven and refresh with fresh lemon and a pinch of oregano before serving.

⚕️ This recipe is for general informational purposes. The right time to introduce new foods and the risk of allergies vary from baby to baby — consult your pediatrician.