Grilled Chicken and Roasted Eggplant and Green Bean Salad with Balsamic Vinaigrette

This Grilled Chicken and Roasted Eggplant and Green Bean Salad with Balsamic Vinaigrette is a delicious and healthy meal that is easy to make. Roast the eggplant in the oven while you cook the chicken in a skillet, then combine with green beans and a tangy balsamic vinaigrette for a flavorful and nutritious meal.

Cooking Equipment:

Baking sheet Large skillet Small bowl Large bowl

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Mediterranean

Keywords:

Grilled Chicken, Roasted Eggplant, Green Bean Salad, Balsamic Vinaigrette

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

2 chicken breasts

1 eggplant, cut into cubes

1 cup green beans, trimmed

2 tablespoons olive oil

2 tablespoons balsamic vinegar

1 teaspoon Dijon mustard

1 clove garlic, minced

Salt and pepper to taste

Cooking Instructions:

Preheat oven to 375°F (190°C).

Place the eggplant cubes on a baking sheet and drizzle with 1 tablespoon of olive oil. Roast in the oven for 20 minutes, stirring halfway through.

Meanwhile, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes per side, or until cooked through.

In a small bowl, whisk together the balsamic vinegar, Dijon mustard, garlic, salt, and pepper.

In a large bowl, combine the roasted eggplant, green beans, and cooked chicken. Drizzle with the balsamic vinaigrette and toss to combine.

Nutrition:

Calories: 590, Fat: 28g, Protein: 37g, Carbohydrates: 44g, Fiber: 10g, Sodium: 590mg

Rating:

Did You Know?

Ratatouille niçoise, a variation of the classic ratatouille made with additional vegetables such as bell peppers and onions, is a specialty of the French region of Nice.