Filter
Reset
Sort ByRelevance
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).
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 180 ° C.
-
Mix potato wedges with 2 tbsp oil and distribute them over baking tin.
-
Drizzle potato parts in the oven for 30 minutes.
-
After 5 minutes, prepare chicken fillet feta in oven according to directions on packaging.
-
Clean fennel, cut off the bottom and stems and halve the tubers.
-
Cut fennel halves into small segments.
-
Heat in frying oil and fry for 3-4 minutes.
-
Halving and adding Romato.
-
Slowly fry the vegetables over low heat until fennel is al dente.
-
Cut the basil.
-
Mix potato fennel with fennel, sprinkle with salt, pepper and basil and serve with chicken fillet feta..
-
45 minMain dishbuttered puff pastry, broccoli florets, green beans, white cheese cubes, black olives without pit, fresh green pesto, egg, baking flour to pollinate,patties with broccoli, white cheese and pesto
-
25 minMain dishfresh salmon fillet, spice mix for salmon, traditional olive oil, ready-to-eat avocado, canned corn, sweet-vegetable tomato mix, fresh flat parsley, taco shell, sour cream,tacos with spicy dill-lemon-salmon fillet
-
15 minMain dishkidney beans, coriander, peeled tomatoes, Burrito seasoning mix, Mexico melange (frozen), olive oil, beef wok dots (frozen), mini tortilla, creme fraiche,beef tacos with bean stew
-
30 minMain dishtortilla chips, half-to-half-chopped, mild salsa, potatoes, butter, iceberg lettuce, Mexico corn, garlic dressing,mexican meatballs with lettuce and stuffed potatoes
Nutrition
475Calories
Sodium0% DV1.500mg
Fat29% DV19g
Protein60% DV30g
Carbs15% DV46g
Fiber88% DV22g
Loved it