Recipe for oven-roasted vegetables with vegan chicken

Ingredients

• 200 g potatoes
• 1 pc. zucchini (small)
• 1 pc. red bell pepper
• 1–2 tbsp olive oil
• 0.5 tsp paprika powder
• 0.5 tsp garlic powder
• 0.5 tsp herbs (Italian or Provence etc.)
• 1 pinch of salt
• 1 pinch of pepper
• 100 g vegan marinated chicken
• 1 tbsp oil

Dip

• 150 g skyr
• 1 pc. pickled cucumber (small)
• 1 tbsp pickle juice
• 1 tbsp yogurt dressing
• 1 tsp honey
• 1-2 tsp lemon juice
• 1 tbsp chives (finely chopped)
• 1 tbsp dill (finely chopped)
• 1 pinch of salt
• 1 pinch of pepper

Preparation

1. Preheat the oven to 200 °C (top/bottom heat) or 180 °C (fan).

2. Wash or peel the potatoes and cut them into small, roughly equal-sized cubes. The smaller the pieces, the faster they will become tender and crispy.

3. Place the potato cubes on a baking sheet lined with parchment paper or in a baking dish. Mix with about 1 tsp olive oil, paprika powder, garlic powder, herbs, salt and pepper.

4. Bake the potatoes alone for about 15 minutes at first.

5. Meanwhile wash the zucchini and the pepper. Cut the zucchini into half-moons or dice and the pepper into bite-sized pieces.

6. Mix the vegetables with a little salt, pepper and, if needed, another teaspoon of oil. After the first 15 minutes add them to the potatoes and mix everything well.

7. Then bake everything together for another 20–25 minutes. About halfway through the time, turn the vegetables once.

8. The roasted vegetables are done when the potatoes are tender inside and lightly browned at the edges. In total, depending on size, the potatoes need about 35–45 minutes.

9. While everything finishes baking in the oven, prepare the dip. Finely dice the pickled cucumber.

10. Stir together the skyr, pickle juice, yogurt dressing, honey and initially 1 tsp lemon juice. Mix in the chopped pickled cucumber, dill and chives.

11. Season the dip with salt, pepper and, if needed, additional lemon juice. If it’s too thick, add a little more pickle juice or a small splash of water.

12. Refrigerate the dip until serving. It tastes especially good if it can sit for at least 10 minutes.

13. Fry the vegan chicken in a non-stick pan according to the package instructions. Since it is already marinated, additional spices are usually not necessary.

14. Depending on the product it needs about 5–8 minutes over medium-high heat. Turn regularly until the pieces are lightly browned on the outside and completely hot.

15. Place the warm roasted vegetables on a plate and arrange the fried vegan chicken on top or beside them. Serve with the cold cucumber-herb dip.