Grilled Chicken and Roasted Eggplant Salad with Balsamic Vinaigrette

This Grilled Chicken and Roasted Eggplant Salad with Balsamic Vinaigrette is an easy yet delicious meal that can be enjoyed as a light lunch or dinner! It’s packed with protein from the grilled chicken breast as well as fiber from the roasted eggplant making it both nutritious and satisfying! Plus it only takes 35 minutes to make!

Cooking Equipment:

Grill pan, baking sheet lined with parchment paper, small bowl, whisk/fork/spoon/knife set

Preparation Time:

10

Cooking Time:

Total Time:

35

Cuisine:

Mediterranean

Keywords:

Keywords:

Grilled Chicken, Roasted Eggplant, Balsamic Vinaigrette, Salad

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

1

Ingredients:

2 boneless skinless chicken breasts (150g each)
1 small eggplant (200g), cut into cubes
2 tablespoons olive oil
Salt and pepper to taste
2 tablespoons balsamic vinegar
1 tablespoon honey
2 cups mixed greens (50g)

Cooking Instructions:

Preheat the oven to 375°F (190°C).
Place the cubed eggplant on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Roast in the oven for 15 minutes or until golden brown.
Heat a grill pan over medium heat and add the remaining tablespoon of olive oil. Season the chicken breasts with salt and pepper and place them on the grill pan. Cook for 8 minutes per side or until cooked through. Remove from heat and let rest for 5 minutes before slicing into strips.
In a small bowl, whisk together the balsamic vinegar, honey, salt, and pepper until combined. Slowly add in the remaining tablespoon of olive oil while whisking continuously until emulsified.
In a large bowl, combine the mixed greens, roasted eggplant, grilled chicken strips, and balsamic vinaigrette dressing until evenly coated. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

Nutrition:

Calories: 400; Fat: 20g; Carbohydrates: 20g; Protein: 30g; Sodium: 300mg; Fiber: 5g

This Grilled Chicken and Roasted Eggplant Salad with Balsamic Vinaigrette is an easy yet delicious meal that can be enjoyed as a light lunch or dinner! It’s packed with protein from the grilled chicken breast as well as fiber from the roasted eggplant making it both nutritious and satisfying! Plus it only takes 35 minutes to make!

Rating:

5

Did You Know?

Fattet hummus, a Lebanese dish made with chickpeas, yogurt, and toasted bread, is a popular dish in Lebanese cuisine.