Grilled Chicken on top of a Vegetable Stack

2 weeks ago I was having dinner with friends and she made a delicious meal inspired by Donna Hay. So I decided to make it again and post the recipe for you guys.

The recipe for 1 person:

Duration: 15 minutes

The ingredients

  • 1 chicken breast
  • 1/2 egg plant
  • 1 red paprika
  • handful arugula or mixed salad
  • 1 tbs lemon juice
  • 1/2 ts oregano
  • 1 ts homemade green pesto
  • 1 tbs mayonnaise 
  • Salt & Pepper
  • Olive oil

What you do:
  1. Place a grill pan over high heat. Turn the chicken flat with the back of a frying pan and coat both sides with salt, pepper, lemon juice, oregano and olive oil. Grill the chicken 3 to 4 minutes on each side or until cooked through but still juicy and soft. 
  2. Cut the paprika into quarters, coat the pieces with olive oil and place next to the chicken on the grill pan. Cut the eggplant lengthwise into slices about 2 millimeters thick, sprinkle with salt and pepper and a thin layer of olive oil and grill for 1 to 2 minutes per side. 
  3. Make the pesto in the blender and mix with the mayonnaise in a bowl. 
  4. Put a handful arugula on a plate followed by the grilled vegetables and the chicken with a tasty tablespoon pesto mayonnaise on top.


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