Tahira Chicken Grills with Peri Peri 260G
Mechanically separated chicken 65%, breadcrumbs (wheat flour, sugar, yeast, glucose syrup, vegetable oils (palm, rapeseed), emulsifiers: E322 (soja), E470a, E433, vegetable fibers (wheat, inulin), rye flour, salt, wholegrain oatmeal, free range eggs), water, wheat starch, salt, spices, acid: E330, flavour enhancer: E621, stabilisers: E415, E450, lemon grass, dextrose, antioxidant: E316.
| Nutrition Information 100g | ||
| Typical values as sold | Per 100g | |
| Energy | KJ | 987 |
| Kcal | 237 | |
| Fat | (g) | 14.8 |
| of which saturates | (g) | 4.9 |
| Carbohydrates | (g) | 13.4 |
| of which sugars | (g) | 1.9 |
| Protein | (g) | 12.1 |
| Salt | (g) | 2.09 |
260 g Tahira Chicken Grills with Peri Peri 3 cups Roman lettuce 2 tbsp Olive oil 150 g Cherry Tomatoes ⅓ cup Feta cheese 3 tbsp Vinegar ½ tsp Salt ¼ tsp Black pepper ½ tsp Dried mint |
1 Preheat the oven at 400°F and bake the Chicken grills for 16 minutes. 2 Slice or cut the baked chicken grills 3 In a small bowl mix oil, salt, black pepper, vinegar, mint. 4 In a separate add, the lettuce and tomatoes then add the above dressing and mix. 5 Top with the Feta cheese chunks and the chicken. |
Ingredients
Directions
Preheat the oven at 400°F and bake the Chicken grills for 16 minutes.
Slice or cut the baked chicken grills
In a small bowl mix oil, salt, black pepper, vinegar, mint.
In a separate add, the lettuce and tomatoes then add the above dressing and mix.
Top with the Feta cheese chunks and the chicken.
| Bon appétit |  |
بالهناء والشفاء |
