Summer chicken from the tin with holiday flavours

Name: Summer chicken from the tin with holiday flavours
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 4 Branch/s Rosemary; 3 Garlic cloves; 3 Lemons (including 1 organic); 8 TABLESPOONS Olive oil; 7-10 Tbsp sweet paprika, salt, pepper; 8 Chicken fillets (approx. 150 g each); 4 red peppers; 4 Onions; 1 jar (à 370 g) black olives (without stone; e.g. Kalamata); 2 pck. (200 g each) Feta; 2 ripe avocados; 200 g Greek yogurt; 1/2 Cucumber; 1/2 bunch Dill

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

While you are regaling your friends from your last island holiday, chicken, lemon, feta and vegetables are grumbling comfortably in the oven. But don't forget the avocadotsiki!

low carb,Dinner,Noon,hearty,spicy,Miscellaneous,Meat & Poultry,oven dishes,very easy

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

4 Branch/s Rosemary
3 Garlic cloves
3 Lemons (including 1 organic)
8 TABLESPOONS Olive oil
7-10 Tbsp sweet paprika, salt, pepper
8 Chicken fillets (approx. 150 g each)
4 red peppers
4 Onions
1 jar (à 370 g) black olives (without stone; e.g. Kalamata)
2 pck. (200 g each) Feta
2 ripe avocados
200 g Greek yogurt
1/2 Cucumber
1/2 bunch Dill

Directions

1
Wash the rosemary and shake dry, pluck the needles. Peel 2 cloves of garlic and chop finely. Halve 2 lemons and squeeze them. Mix half the lemon juice with olive oil, garlic, rosemary, 2 teaspoons of paprika powder, salt and pepper in a large bowl. Wash the chicken fillets, dab dry and halve. Turn the meat in the marinade and marinate covered in the fridge for about 30 minutes.
2
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Wash and clean the peppers and cut them into large pieces. Peel and halve onions and cut them into slices. Drain the olives. Break feta into large pieces. Put the bell peppers, onions and olives on a tray.
3
Wash and dry organic lemon hot, cut into slices. Remove the meat from the marinade, spread on the vegetables with lemon slices and feta. Spread marinade over chicken and vegetables. Bake in a hot oven for about 30 minutes.
4
In the meantime, peel the remaining clove of garlic and chop it coarsely. Cut avocados in half, remove stones, remove flesh from the skin. Put the garlic, yoghurt and the rest of the lemon juice in a tall container and puree finely. Wash, clean and grate the cucumber. Mix with the avocado yoghurt. Season with salt and pepper.
5
Wash the dill, shake dry and pluck flags from the stems. Remove the tray from the oven and sprinkle with dill. Serve with avocadotsiki.