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Food
Jalapeño Kickin’ Chicken
We decided to create this viral dish with a lil bit of Unislim goodness. It’s made wi…
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25mins
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Easy
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2
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Bites
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2
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1 red pepper
1 yellow pepper
1 small courgette
1/2 red onion
1/2 aubergine
60g goats cheese, cut into 4 pieces
1 tbsp light mayonnaise
2 wholemeal pita breads
12 black olives
2 rosemary, for garnish
low cal cooking spray
Preheat an oven to Gas 6/190C/200C.
Start by deseeding the peppers and cut them in four. Cut the top off the courgette and slice into 4 long slim slices. Cut the aubergine into 1 cm thick slices, similar size pieces to the peppers. Cut the onion in half and separate into bits.
On a baking tray, lay out the vegetables. Cover with a few sprays of the cooking oil and season with salt and pepper. Roast in the oven for 20-30 mins till soft and starting to char (particularly the peppers).
Toast the pitas and open in half. Spread the pesto on each piece. Divide the roasted vegetables between the 4 pita breads. Put a piece of goat’s cheese on top, with a little bit of rosemary and grill until the cheese starts to melt.
Serve immediately with a fresh salad.
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