Chicken
300 g · chicken breast must be completely fresh, not aged or packaged in a protective atmosphere for a long time
Community recipe
Juicy Herb Chicken Breast with Roasted Zucchini and Sweet Potatoes
Recipe for juicy herb chicken breast with roasted zucchini and sweet potatoes, suitable for histamine intolerance. Uses exclusively low-histamine ingredients.
- Prep
- 35 min
- Total
- 35 min
- Servings
- 2
- Difficulty
- Medium
- Category
- Main course
Histamine assessment
Suitable for histamine intolerance
All matched ingredients are rated as suitable.
Ingredients
Each ingredient is compared with the food database and manually checked.
Suitable
Zucchini
1 piece · medium zucchiniBatatas (sweet potatoes)
1 larger · or classic potatoesOlive oil (cold pressed)
2 tablespoon · high quality virginGhee (clarified butter)
2 tablespoonRosemary
1 pinch · freshThyme
1 pinch · freshParsley
1 pinch · fresh flat-leafHimalayan salt
1 pinchWater
3 tablespoonMethod
- 1
Step 1
Peel the sweet potato and cut into thinner wedges or cubes. Wash the zucchini and cut into thicker rounds. Toss the vegetables in a bowl with 1 tablespoon of olive oil, chopped rosemary, and a pinch of salt.
- 2
Step 2
Spread the vegetables on a baking sheet with parchment paper and bake in a preheated oven at 190 °C for approximately 20–25 minutes, until the sweet potatoes are tender.
- 3
Step 3
Lightly pound the chicken breasts with your hand, salt them, and sprinkle with chopped thyme.
- 4
Step 4
Heat 1 tablespoon of olive oil or ghee in a pan (it won't burn as easily). Sear the chicken breasts quickly on both sides (approx. 2–3 minutes per side) until browned. Then reduce the heat, add 2–3 tablespoons of water, cover with a lid, and let simmer until tender for 8–10 minutes.
- 5
Step 5
Serve the chicken immediately after cooking along with the roasted vegetables, sprinkled with fresh parsley.