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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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25 minMain dishfloury potatoes, fresh sauerkraut, fresh chives, cut pointed cabbage, traditional olive oil, vinegar, French mustard, white raisins, Dutch steak, white beans in pot, fresh rosemary,Dutch steak with sauerkraut salad and bean puree
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30 minMain dishWhite rice, fresh white asparagus, unsalted cashew nuts, sunflower oil, fresh snow peas, fresh salmon fillet, sauce for asparagus, water, butter,asparagus stirrup with salmon
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20 minMain dishonion, fresh parsley, chestnut mushrooms, mushroom melange, butter or margarine, (freshly ground) pepper, herbal stock, semi-dry white wine, creme fraiche,mushroom ragout
Nutrition
730Calories
Sodium0% DV1.6g
Fat57% DV37g
Protein96% DV48g
Carbs16% DV47g
Fiber32% DV8g
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