Filter
Reset
Sort ByRelevance
Katherina Garrett
Chicken souvlaki with roasted vegetables
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 200ºC.
-
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.
-
Meanwhile, cook the quinoa according to the instructions on the packaging.
-
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.
-
45 minMain dishred-skinned potato, traditional olive oil, breakfast bacon, ready-to-eat mango, cucumber, mayonnaise, Ketchup, water, sliced iceberg lettuce, fresh crayfish, cress,summer salad with mango, crayfish and oven potatoes
-
10 minMain dishfried roast beef, mayonnaise, soy sauce, sesame oil, cucumber, lime, honey, carrot julienne, bunch onion, thin sesame crackers,japanese carpaccio
-
20 minMain dishchicory, fresh cod fillet, curry powder, sambal oelek, sunflower oil, baby potatoes, mix for vegetable sauce mild curry,spicy cod with chicory and curry sauce
-
15 minMain disholive oil, Cherry tomatoes, quick-cooking macaroni, garden peas, chicken breast, spicy raw vegetables, creme fraiche,last minute macaroni
Nutrition
730Calories
Sodium0% DV1.6g
Fat57% DV37g
Protein96% DV48g
Carbs16% DV47g
Fiber32% DV8g
Loved it