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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
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Meanwhile wash the aubergines, halve in length and cut the halves once again in length. Cut the strips into ½ cm wide pieces.
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Wash the zucchini and halve in length. Cut into slices of 1 cm wide.
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Divide the eggplant and zucchini together with the potato slices, oil, pepper and salt, if necessary, over a griddle covered with parchment paper.
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Bake for about 30 minutes in the middle of the oven.
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Meanwhile, wash the tomatoes and cut into quarters. Clean the garlic and cut finely. Cut each chicken fillet into 3 pieces.
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Take the baking sheet out of the oven after 15 minutes.
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Spoon the tomatoes, garlic, chicken, Italian herbs, flakes and oil through the potato slices, eggplant and zucchini.
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Bake for another 15 minutes in the middle of the oven. Change again after 8 minutes.
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Remove the baking sheet from the oven and spread over the plates. Divide the arugula over it and serve immediately.
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Nutrition
820Calories
Sodium0% DV1.810mg
Fat75% DV49g
Protein84% DV42g
Carbs14% DV42g
Fiber80% DV20g
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