Filter
Reset
Sort ByRelevance
ALICIAREYNOLDS
Pita's with chicken, grilled eggplant and feta
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Mix 80 ml of olive oil in a food processor with the oregano, mint, lemon juice, garlic and chili pepper.
-
Season with salt and pepper and keep separate.
-
Brush the chicken breasts with olive oil and grill for 6 minutes until golden brown and done.
-
Put the grilled chicken on a plate, scoop 2 tablespoons of mint sauce over it and rub it well.
-
In the meantime, also brush the eggplant slices on both sides with olive oil and grill the aubergine for about 4 minutes.
-
Turn halfway.
-
Cut the chicken fillet into slanted slices and serve with the grilled eggplant, mint sauce and feta in a pita bread.
-
30 minLunchbrown bread mix, olive oil, dried oregano, dried Italian herbs, flour, Broccoli, cherry / Christmas, orange pepper, maize, Red onion, cooked beet, tomato sauce, Mozzarella, olive oil,rainbow pizza
-
10 minLunchhearty spelled bread, chicken fillet natural, surimi crab salad, ready-to-eat avocado, lemon, chives,club sandwich chicken-crab-avocado
-
35 minLunchsmall bottle gourd, sherry vinegar, olive oil, thick paste batard pompadour, soft goat cheese,mega pumpkin crostini
-
25 minLunchgreen asparagus tips, salt, quail eggs, Ardennes ham, gorgonzola (cheese), creme fraiche, basil,green asparagus tips with ham and quail egg
Nutrition
700Calories
Sodium0% DV0g
Fat55% DV36g
Protein86% DV43g
Carbs16% DV49g
Fiber0% DV0g
Loved it