Quick roast in a baking sleeve (easy oven-baked meat and vegetables recipe)

Roast is a real lifesaver for those who love hearty, delicious food but don’t want to spend hours in the kitchen. The combination of meat, vegetables, herbs, and spices makes it a perfect choice not only for lunch but even for a festive dinner.

Especially convenient is a quick roast in a baking sleeve — it’s fast, mess-free, and incredibly flavorful. Adding a little mustard powder gives the dish a spicy, aromatic twist. Moreover, mustard flour made from mustard seeds is packed with nutrients: vitamins A and E (powerful antioxidants), vitamin C (which boosts the immune system), and B-vitamins essential for the healthy function of the heart and blood vessels.

Mustard powder is also rich in minerals such as magnesium, phosphorus, calcium, potassium, and iron. Its consumption helps speed up metabolism, improve digestion, and support healthy gut function while fighting inflammation caused by bacteria and viruses.

CraftOil offers a large, regularly updated selection of organic and craft products — grains, seeds, nuts, as well as cold-pressed oils and flours. The CraftOil mustard flour is made in-house on certified stainless-steel mills. It’s a 100% natural product, ideal for culinary and phytotherapeutic uses.

Visit our website to explore our catalog of organic foods and equipment — we’re sure you’ll find something useful and healthy to add to your pantry.

Ingredients for quick roast in a baking sleeve (2 servings)

For prepare you need:

• 500 g potatoes;
• 1 medium onion;
• 2 garlic cloves;
• 50 g tomato paste;
• 1 small carrot;
• 1 chili pepper;
• 1 sweet (bell) pepper;
• 300 g chicken fillet (preferably breast);
• 1 bay leaf;
• 1 tsp mustard powder;
• 2 tsp salt;
• 5–7 sprigs of cilantro;
• 1 baking sleeve;

Step-by-step preparation

Prepare the vegetables. Peel, wash, and cube the potatoes (not too small). Peel and chop the onion and garlic as for sautéing. Peel and grate or slice the carrot into half-rings. Wash the bell and chili peppers, remove seeds, and cut into thin strips. Finely chop the cilantro.

Prepare the meat. Rinse the chicken under running water, pat dry with a paper towel, cut into bite-sized pieces, and coat in a mixture of salt and mustard powder. Leave to marinate for 30 minutes.

Combine the chicken with vegetables, tomato paste, bay leaf, and cilantro. Mix gently, transfer everything into a baking sleeve, tie it with the special string, and place on a baking tray.

Bake for 30 minutes at 180°C (356°F). Then pierce the sleeve, increase the temperature to 200°C (392°F), and bake for another 10 minutes until nicely browned. Turn off the oven and let the roast “rest” inside for a few minutes before serving.

Notes:

Each serving contains only 112 kcal, making this healthy roast suitable for those on a diet or tracking their calorie intake.
For a more expressive flavor, you can also add caraway seeds or other spices.

You can always find mustard powder, caraway seeds, and many other organic ingredients in CraftOil – your trusted store for natural grains, seeds, nuts, oils, and flours.