Light, aromatic, and full of freshness—our herb salad seasoning blend gives juicy chicken and roasted vegetables a Mediterranean herbal flavor, just like on vacation.
Ingredients for 4 servings
- 500 g chicken breast fillet
- 2 bell peppers
- 1 zucchini
- 200 g cherry tomatoes
- 3 tablespoons olive oil
- 2 tsp herb salad
- Juice from ½ lemon
- 100 g arugula
- 50 g Parmesan (shaved)
Preparation:
- Preheat the oven to 200 °C (180 °C convection).
- Cut the bell peppers and zucchini into pieces, place them on a baking sheet with the tomatoes, and mix in 1 tablespoon of olive oil and 1 teaspoon of herb salad seasoning. Roast for 20 minutes.
- Rub the chicken with 1 tablespoon of olive oil, lemon juice, and 1 teaspoon of herb seasoning. Fry in a skillet for 6–8 minutes on each side until golden brown, then slice.
- Arrange the arugula on a platter, then top with the roasted vegetables and chicken.
- Sprinkle with Parmesan and drizzle a little olive oil over it, if desired.
