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ALICIAREYNOLDS
Pita's with chicken, grilled eggplant and feta
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Ingredients
Directions
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Mix 80 ml of olive oil in a food processor with the oregano, mint, lemon juice, garlic and chili pepper.
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Season with salt and pepper and keep separate.
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Brush the chicken breasts with olive oil and grill for 6 minutes until golden brown and done.
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Put the grilled chicken on a plate, scoop 2 tablespoons of mint sauce over it and rub it well.
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In the meantime, also brush the eggplant slices on both sides with olive oil and grill the aubergine for about 4 minutes.
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Turn halfway.
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Cut the chicken fillet into slanted slices and serve with the grilled eggplant, mint sauce and feta in a pita bread.
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Nutrition
700Calories
Sodium0% DV0g
Fat55% DV36g
Protein86% DV43g
Carbs16% DV49g
Fiber0% DV0g
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