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Feta chicken with fennel and potato wedges
 
 
4 ServingsPTM45 min

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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Directions

  1. Preheat the oven to 180 ° C.
  2. Mix potato wedges with 2 tbsp oil and distribute them over baking tin.
  3. Drizzle potato parts in the oven for 30 minutes.
  4. After 5 minutes, prepare chicken fillet feta in oven according to directions on packaging.
  5. Clean fennel, cut off the bottom and stems and halve the tubers.
  6. Cut fennel halves into small segments.
  7. Heat in frying oil and fry for 3-4 minutes.
  8. Halving and adding Romato.
  9. Slowly fry the vegetables over low heat until fennel is al dente.
  10. Cut the basil.
  11. 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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