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Katherina Garrett
Chicken souvlaki with roasted vegetables
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Ingredients
Directions
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Preheat the oven to 200ºC.
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Spread the pepper, zucchini, tomatoes and red onion over the baking sheet. Mix the rest of the olive oil, garlic and oregano and sprinkle the vegetables. Season to taste with a good pinch of salt and roast the vegetables in the oven in about 30 minutes until golden brown. Spoon halfway.
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Meanwhile, cook the quinoa according to the instructions on the packaging.
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Heat a grill pan on a high stand and grill the chicken skewers in about 8 minutes around until cooked and golden brown. Serve the souvlaki with the grilled vegetables and quinoa. Tasty with feta.
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90 minMain dishsticking potato, (olive oil, chicken fillet, garlic, Al-Andalus, mayonnaise, sambal oelek, Greek yogurt (0% fat), cheese young mature 20, sweet-vegetable tomato mix, cucumber, lamb's lettuce,hair salon 'healthy'
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25 minMain dishsticking potato, fennel bulb, olive oil, Red onion, garlic, root, carrots, zucchini, tomato, fresh parsley, paprika, cumin powder (djinten), Brown bread, White bread, Parmesan cheese, mature farm cheese, lemon zest,Mediterranean vegetable crumble
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145 minMain dishgarlic, leg of lamb without bone, salt, (freshly ground) black pepper, onions, winter carrot, butter or margarine, lemon juice, peas, flour, Greek yoghurt, eggs (M), paprika,lambscasserole from ankara
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15 minMain dishsteaks, olive oil, butter,basic recipe to bake steak
Nutrition
730Calories
Sodium0% DV1.6g
Fat57% DV37g
Protein96% DV48g
Carbs16% DV47g
Fiber32% DV8g
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