Chicken with Brussels sprouts

2 servings

Ingredients:
1 crushed garlic clove
Rosemary and thyme
flake salt, pepper
150 g lightly cooked or frozen Brussels sprouts
10 cm zucchini
200 g cherry tomatoes on a branch
300 g corn chicken breast

1 tablespoon olive oil

Do this

Set the oven to 225°. Mix oil, crushed garlic, rosemary, salt and pepper in an ovenproof dish. Roll the Brussels sprouts in the mixture and lay down the tomatoes. Dice the zucchini and put in the mold. Brown the chicken in fat and rosemary, about 2 minutes on each side. Place in the form together with the vegetables and roast everything in the middle of the oven for approx. 20 min. Check with a skewer that the chicken is cooked through.