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Lyndon
Feta chicken with fennel and potato wedges
A tasty recipe. The main course contains the following ingredients: poultry, potato wedges (country (900 g)), olive oil, chicken breast (feta (a 375 g)), fennel tubers, romes (tomatoes, 250 g) and fresh basil (15 g).
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Mix potato wedges with 2 tbsp oil and distribute them over baking tin.
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Drizzle potato parts in the oven for 30 minutes.
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After 5 minutes, prepare chicken fillet feta in oven according to directions on packaging.
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Clean fennel, cut off the bottom and stems and halve the tubers.
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Cut fennel halves into small segments.
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Heat in frying oil and fry for 3-4 minutes.
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Halving and adding Romato.
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Slowly fry the vegetables over low heat until fennel is al dente.
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Cut the basil.
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Mix potato fennel with fennel, sprinkle with salt, pepper and basil and serve with chicken fillet feta..
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Nutrition
475Calories
Sodium0% DV1.500mg
Fat29% DV19g
Protein60% DV30g
Carbs15% DV46g
Fiber88% DV22g
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