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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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Nutrition
730Calories
Sodium0% DV1.6g
Fat57% DV37g
Protein96% DV48g
Carbs16% DV47g
Fiber32% DV8g
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