Chicken fillets – Aggelakis

Tacos with Chicken Fillets, Peppers, and Avocado Spread

aggelakis — Mon, 01 Dec 2025 11:00:13 +0000

Spread the chicken fillets on a shallow baking tray lined with parchment paper and bake in a preheated oven at 180°C (fan) for 20–22 minutes.

While the fillets are baking, cut the peppers into thin strips on a cutting board using a sharp knife.

Heat a non-stick pan over high heat and add the olive oil.

Sauté the colorful peppers for 2–3 minutes, until they soften slightly, seasoning with salt and freshly ground pepper.

Deglaze with the white wine, remove the peppers from the pan, and place them in a bowl.

For the avocado spread, place the avocados, yogurt, lime juice, olive oil, finely chopped spring onion, salt, and freshly ground pepper in a small bowl and mix well.

Fill the tacos: first add a bit of avocado spread, then the sautéed peppers, the chicken fillets, and finish with a little more spread on top.

French toast with cheese, cherry tomatoes, and chicken fillet breaded strips in a lunch box

admin — Sat, 23 Aug 2025 12:33:17 +0000

1. Spread the breaded chicken strips on a shallow baking tray lined with parchment paper and bake in a preheated oven at 180 °C (fan setting) for 20-22 minutes.

2. While the chicken strips are baking, put the eggs, the cream, a little salt and freshly ground pepper in a deep plate and beat very well.

3. Set a non-stick frying pan over high heat until very hot and add the olive oil.

4. Dip the bread slices one by one in the egg mixture until they absorb some of it, then let them drain lightly before cooking.

5. Cook the French toasts until well browned on both sides; when ready, remove from the pan and place on a cutting board.

6. Divide the toppings evenly over the French toasts, starting with the gouda slices, then the quartered cherry tomatoes, and finally the chicken strips.

Tortilla with Chicken Strips and Yogurt Sauce

admin — Sat, 23 Aug 2025 12:31:09 +0000

1. Place the chicken fillet strips on a baking tray lined with parchment paper and bake in a preheated oven at 180 °C for 20-22 minutes.

2. In a small bowl put all the ingredients for the yogurt sauce -the yogurt, lemon juice, olive oil, salt and freshly ground pepper- and mix well.

3. On a cutting board, with a sharp knife, cut the tomatoes and the graviera into thin slices.

4. Lay out the tortillas on a cutting board, spread them with the yogurt sauce, arrange the graviera, then the tomato slices, and finally the chicken fillet strips.

5. Roll up tightly, cut in half slightly on the diagonal, and serve.

High-Protein Chicken Wraps

admin — Sat, 23 Aug 2025 12:27:54 +0000

1. Soak the red lentils in water for 3-4 hours. Drain them, then put them in a blender with 240 ml water, 2 tbsp. olive oil, 2½ tsp. oregano, and 1 tsp. salt.

2. Blend to a smooth purée, then use it to form discs about 15 cm in diameter on a parchment-lined baking tray. With the back of a spoon, spread each disc thinly. Bake in a preheated oven at 200 °C (fan setting) for about 7 minutes until just set.

3. Repeat with the remaining mixture. When they’re all done, open one pack of Mama’s Chicken Strips, place them on a baking tray, and bake at 180°C (fan setting) for 20-22 minutes, until golden brown.

4. Fill each wrap with 1 lettuce leaf, 1½ tbsp. cottage cheese, 1-2 chicken strips, and a little mayonnaise. Roll up.

5. Serve as is, or with extra baked fillet strips and a sauce or salad on the side.