200°C · 15-30 minAllergens
Lactose
Selderij
SulfietGreek Souvlaki
This is yesterday's meal, just as delicious today and €1 cheaper! Individually packaged in sustainable disposable packaging. Dream away to sunny holiday destinations with this authentic Greek dish! The chicken souvlaki (better living 2 stars) is marinated overnight with oregano, lemon, and garlic, then roasted to golden perfection in the oven the next day. I prepare the whole grain rice with a typical Greek tomato sauce, which includes reduced white wine, cinnamon, bay leaf, and fresh sage. Accompanying this is a rich salad with Kalamata olives and feta cheese, and of course tzatziki, the famous Greek yoghurt & cucumber dip. Enjoy!
Greek Souvlaki
Chicken thigh fillet (better living 2 stars), vine tomatoes, red and green bell pepper, fresh mint, dill, parsley and sage, cucumber, red and white onion, garlic, lemon juice, feta cheese cubes, Kalamata olives, brown rice, basmati rice, tomato paste, cinnamon, thyme, chilli pepper, oregano, paprika powder, rosemary, bay leaf, reduced white wine, Greek yoghurt, homemade chicken stock (contains celery), extra virgin olive oil, sunflower oil, salt and black pepper.
Allergens: alcohol, koemelk, lactose, selderij, sulfiet.
Microwave
Remove the tzatziki container from the tray. Heat the rice with chicken souvlaki loosely covered for 3-4 minutes. Serve with the salad and tzatziki (cold).
Oven — 200°C, 15-30 minMarleen's choice
Remove the tzatziki container from the tray. Heat the rice with chicken souvlaki covered with an ovenproof plate or aluminium foil for 15-20 minutes. Serve with the salad and tzatziki (cold). Disposable containers cannot go in the oven, transfer to an oven dish.
Average weight: 540 g
