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Jessica Clara Noelle Grant
Greek chicken skewers with baby salad
Greek chicken skewers with a salad of celery, baby potatoes, olive white cheese, Greek yogurt and fresh parsley.
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Ingredients
Directions
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Cook the potatoes for 5-6 minutes until done and drain in a heated oven. Spoon the chicken skewers with the oil into a bowl. Heat the grill pan and toast the chicken skewers in brown and cooked until 7-8 min.
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In the meantime, cut the parsley. Stir in a bowl the yogurt with the oil and half of the parsley into a sauce. Season to taste with pepper and salt. Cut celery into pieces and halve the olives.
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Scoop the baby potatoes, celery, olives and cheese cubes into the yoghurt dressing. Divide the baby salad over the plates. Place the chicken fillets next to it. Sprinkle the rest of the parsley over it.
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Nutrition
550Calories
Sodium24% DV580mg
Fat40% DV26g
Protein94% DV47g
Carbs11% DV33g
Fiber28% DV7g
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