Balsamic chicken and veg

balsamic chicken and veg

balsamic chicken and veg


  • 50 gr eggplant
  • 0.5 tsp garlic, minced
  • 120 g chicken breast fillets, skinless and boneless
  • 15 mls vinegar, balsamic
  • 1 lime
  • coconut oil to cook
  • 1 pinchblack pepper
  • 0.5 medium zucchini, uncooked
  • 0.5 red capsicums


  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 grill 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.
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