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🍽️ Chicken Döner

605 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Preheat the oven to 200 degrees Celsius using the top and bottom heat setting.
  2. 2. Take a bowl and add half of the pesto, the quark, and the yogurt. Stir the ingredients well.
  3. 3. Season the mixture in the bowl with salt and chili. Mix everything again.
  4. 4. Rinse the chicken fillets under cold water. Then pat them completely dry with kitchen paper.
  5. 5. Lightly salt the fillets. Rub them with the remaining pesto until they are completely covered.
  6. 6. Place the fillets in a baking dish that you have lightly greased with oil beforehand.
  7. 7. Put the dish in the oven and bake the chicken fillets for about 20 minutes.
  8. 8. Wash the bell pepper. Cut it in half and remove the stem and seeds.
  9. 9. Cut the deseeded bell pepper into thin strips.
  10. 10. Clean the spring onions. Cut off the hard root end at the bottom.
  11. 11. Cut the spring onions diagonally into thin rings.
  12. 12. Heat olive oil in a frying pan over medium heat.
  13. 13. Add the spring onions and the bell pepper strips to the hot pan.
  14. 14. Fry the vegetables for about 2 minutes until they are slightly soft.
  15. 15. Wash the salad. Spin it dry so that it is not wet.
  16. 16. Cut the dry salad into fine strips.
  17. 17. Place the flatbread in the hot oven and bake it for 5 minutes.
  18. 18. Take the bread out of the oven. Cut it into four equal pieces.
  19. 19. Cut a deep pocket into each piece of bread to use it as a container.
  20. 20. Put some of the pesto-quark mixture into the pockets of the breads.
  21. 21. Cut the baked chicken fillets into thin strips.
  22. 22. Fill the bread pieces with the chicken strips, the salad, and the fried vegetables.
  23. 23. Serve the filled breads with the remaining dip on the side.

Nutrition per serving