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Roasted italian chicken with vegetables from the griddle
 
 
4 ServingsPTM45 min

Roasted italian chicken with vegetables from the griddle


For this recipe you only have to cut the vegetables. The oven does the rest, easy

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Directions

  1. Preheat the oven to 200 ° C.
  2. Meanwhile wash the aubergines, halve in length and cut the halves once again in length. Cut the strips into ½ cm wide pieces.
  3. Wash the zucchini and halve in length. Cut into slices of 1 cm wide.
  4. Divide the eggplant and zucchini together with the potato slices, oil, pepper and salt, if necessary, over a griddle covered with parchment paper.
  5. Bake for about 30 minutes in the middle of the oven.
  6. Meanwhile, wash the tomatoes and cut into quarters. Clean the garlic and cut finely. Cut each chicken fillet into 3 pieces.
  7. Take the baking sheet out of the oven after 15 minutes.
  8. Spoon the tomatoes, garlic, chicken, Italian herbs, flakes and oil through the potato slices, eggplant and zucchini.
  9. Bake for another 15 minutes in the middle of the oven. Change again after 8 minutes.
  10. Remove the baking sheet from the oven and spread over the plates. Divide the arugula over it and serve immediately.


Nutrition

820Calories
Sodium0% DV1.810mg
Fat75% DV49g
Protein84% DV42g
Carbs14% DV42g
Fiber80% DV20g

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