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 minLunchsunflower oil, (corn) chicken fillet, garlic, chicken broth from tablet, pandan rice, coconut milk, mushroom, Japanese soy sauce, fresh coriander,thai rice soup with chicken and mushrooms
-
10 minLunchRye bread, avocado, Dutch shrimps, boiled egg, truffle mayonnaise,Danish rye bread with avocado shrimps
-
25 minLunchcarrot julienne, liquid honey, lime juice, fresh chives, medium sized egg, traditional olive oil, bread, radish, Hummus, arugula,club sandwich with radish
-
85 minLunchWhite asparagus, salt, lime, garlic, fresh basil, Italian extra virgin olive oil, freshly ground pepper, arugula, Dutch shrimps,marinated asparagus with shrimps
Nutrition
700Calories
Sodium0% DV0g
Fat55% DV36g
Protein86% DV43g
Carbs16% DV49g
Fiber0% DV0g
Loved it