Filter
Reset
Sort ByRelevance
LAURENBOLOGNA
Roasted italian chicken with vegetables from the griddle
For this recipe you only have to cut the vegetables. The oven does the rest, easy
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 200 ° C.
-
Meanwhile wash the aubergines, halve in length and cut the halves once again in length. Cut the strips into ½ cm wide pieces.
-
Wash the zucchini and halve in length. Cut into slices of 1 cm wide.
-
Divide the eggplant and zucchini together with the potato slices, oil, pepper and salt, if necessary, over a griddle covered with parchment paper.
-
Bake for about 30 minutes in the middle of the oven.
-
Meanwhile, wash the tomatoes and cut into quarters. Clean the garlic and cut finely. Cut each chicken fillet into 3 pieces.
-
Take the baking sheet out of the oven after 15 minutes.
-
Spoon the tomatoes, garlic, chicken, Italian herbs, flakes and oil through the potato slices, eggplant and zucchini.
-
Bake for another 15 minutes in the middle of the oven. Change again after 8 minutes.
-
Remove the baking sheet from the oven and spread over the plates. Divide the arugula over it and serve immediately.
Blogs that might be interesting
-
15 minMain dishturkey fillet, cayenne pepper, paprika, peanut oil, mango, coconut milk, fresh coriander,turkey breast with coconut and mango -
20 minMain dishtraditional olive oil, crooked skintone, Red onion, cut red cabbage, mix for mashed potatoes, dried Provençal herbs, sweet pickle,autumn stew with slavink -
20 minMain dishzucchini spaghetti, olive oil, Red onion, garlic, hamblock, pea, low-fat cream cheese, egg yolk, basil,pasta carbonara with zucchini spaghetti -
10 minMain dishkidney beans from canned, canned corn, fresh flat parsley, traditional olive oil, cool freshly smoked sausage smoked on beech wood, white dots, chilled guacamole, raw vegetables radish mix,skinny hot dog with kidney bean salad
Nutrition
820Calories
Sodium0% DV1.810mg
Fat75% DV49g
Protein84% DV42g
Carbs14% DV42g
Fiber80% DV20g
Loved it