Balsamic Grilled Chicken Caprese Salad
|Serving Per Recipe: 6|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 20g||31%|
|Saturated Fat 2.5g||13%|
|Total Carbs 27g||9%|
|Dietary Fiber 7g||28%|
|Vitamin A 25%|
|Vitamin C 100%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
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2 small eggplants, chopped into 1-inch chunks
1 large zucchini, chopped into 1-inch chunks
1 large red bell pepper, chopped into 1-inch chunks
1 red onion, chopped into 1-inch chunks
8 tbspolive oil
4 large cloves fresh garlic, chopped
2 tbspfresh thyme, chopped
1/4 tspblack pepper
1 lemon, zested and juiced
2 tbspred wine vinegar
2 cupscooked quinoa
1/2 cupfresh parsley, chopped
Season chicken breasts with 1 tablespoon of olive oil, 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Heat a sauté or grill pan over medium-high heat. Cook the chicken breasts for 3 to 4 minutes per side. Chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F. Transfer chicken to a cutting board, let rest for 2 to 3 minutes and then cube into bite-sized pieces.
Toss and Grill
On a sheet tray or in a large bowl, combine the eggplant, zucchini, red bell pepper and red onion. Toss with 4 tablespoons of olive oil, garlic, thyme and the remaining salt and black pepper. Heat the same grill or sauté pan over medium-high heat. Cook the vegetables until slightly charred and cooked through, about 7 to 10 minutes. Remove from heat
Whisk together the remaining 3 tablespoons of olive oil, lemon zest and juice, and red wine vinegar.
Toss and Serve
In a large bowl, combine the cooked quinoa with the grilled chicken and vegetables. Drizzle with the dressing and toss to combine. Garnish with chopped parsley. Serve warm or at room temperature.
TIP: Using a sheet tray is a great way to season a large amount of vegetables. It makes it easy to toss the vegetables and coat them evenly with the olive oil and seasonings.
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