Balsamic Chicken & Char Grilled Vegetables

 Details Nutritional details per serve
Serves :   4 Calories: 394
On The Table In :   Up to 30 minutes. Fat: 8.8
Region :   Australian Protein: 46.0
Gluten Free:   Yes Carbohydrates: 34.1
Vegetarian:   No Fibre: 9.6
Dairy Free:   Yes    
White Meat Only:   Yes    
No Seafood:   Yes
Meal Replacement:   No
Instructions :
1. Combine half of the balsamic vinegar with the garlic and pepper and pour over the chicken breast; marinate for 15 minutes.

2. Meanwhile, heat a BBQ or Sandwich Grill; halve the limes and cook on the gill until the tops have caramelised (approximately 1 minute).

3. Slice the capsicum, zucchini and egg plant into thick, flat slices. Spray the grill with cooking oil spray and place the vegetable slices onto the grill; cook for approximately 1 minute each side or until char-grilled. Remove from the grill and place in tin-foil until ready to serve to keep warm.

4. Spray the grill with cooking oil spray and add the chicken breast; cook for approximately 6 minutes each side or until cooked through and no longer pink in the centre.

5. Transfer the chicken to a serving plate along with the char-grilled vegetables and caramelised limes.

Chef’s suggestion:
– Chicken Tenderloins or Chicken Thighs (skin and bone removed) can be used in place of chicken breast for this recipe

   Quantity Recipe Name
   75 grams egg plant (aubergine)
   0.75 tsp garlic, minced
   180 grams chicken breast fillets, skinless and boneless
   25 mls balsamic vinegar
   1.5 limes (approx 70g each)
   6 pump cooking oil spray
   1 pinch black pepper
   0.75 zucchini (courgettes), medium (approx 196g each)
   0.75 red capsicums, large (approx 160g each)

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