Grilled Chicken and Roasted Bell Pepper and Eggplant Salad with Balsamic Vinaigrette

This Grilled Chicken and Roasted Bell Pepper and Eggplant Salad with Balsamic Vinaigrette is an easy-to-make Mediterranean dish that is perfect for a light lunch or dinner! It’s packed full of flavor from grilled chicken, roasted bell peppers, eggplant, and balsamic vinaigrette – all in one delicious salad!

Cooking Equipment:

• Oven • Baking sheets • Parchment paper • Small bowl • Knife • Cutting board

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Mediterranean

Keywords:

Grilled Chicken, Roasted Bell Pepper, Eggplant, Balsamic Vinaigrette

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

2 boneless skinless chicken breasts

1 bell pepper, sliced into strips

1 eggplant, sliced into cubes

2 tablespoons olive oil

2 tablespoons balsamic vinegar

Salt and pepper to taste

Cooking Instructions:

Preheat the oven to 375°F (190°C).

Place the chicken breasts on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Bake for 20-25 minutes until cooked through.

Meanwhile, place the bell pepper strips and eggplant cubes on another baking sheet lined with parchment paper. Drizzle with remaining tablespoon of olive oil and season with salt and pepper. Bake for 15-20 minutes until vegetables are tender.

In a small bowl whisk together balsamic vinegar and remaining tablespoon of olive oil until combined.

To assemble the salad, place the roasted vegetables in a bowl along with the grilled chicken breasts cut into cubes or strips. Drizzle over the balsamic vinaigrette and toss to combine all ingredients together. Serve immediately or chill in refrigerator before serving if desired.

Nutrition:

Calories: 515; Fat: 22g; Carbohydrates: 28g; Protein: 42g; Sodium: 890mg; Fiber: 9g

Rating:

Did You Know?

Meze, a selection of small dishes served as appetizers, is a popular way of eating in Mediterranean countries.