Grilled chicken with smoky eggplant salad (patlıcan salatası)
A lunch for one: 455 kcal with 40 g of protein, 26 g of carbs and 23 g of fat, ready in 30 min.
- 30 min
- Lunch · 1 serving
- Turkish, Mediterranean
- 455 kcal
Nutrition per serving
455 kcalEnergy: 34% protein, 22% carbs, 44% fat
- 40 gProtein
- 26 gCarbs
- 23 gFat
Fiber 12 gSugar 14 gSodium 400 mg
Added up from each ingredient's nutrition per 100 g, with cooked weights for meat. In Bites, change the servings or swap an ingredient and the numbers follow.
None of the nine allergens Bites tracks are listed for this recipe.
Ingredients
For one serving.
- Chicken breast150 g
- Eggplant1 (300 g)
- Garlic1 clove
- Lemon juice1 tbsp
- Olive oil1½ tbsp
- Tomato½ (80 g)
- Green pepper1 (30 g)
- Parsley10 g
- Paprika½ tsp
Method
- Char the whole eggplant over a gas flame or under a hot grill for 15 minutes, turning, until collapsed; cool, peel and chop.
- Mix the eggplant with the garlic, lemon juice, most of the olive oil and salt, then fold in the diced tomato, pepper and parsley.
- Rub the chicken with the rest of the oil, the paprika and salt and grill it for 6 minutes per side; rest for 3 minutes and slice.
- Serve the chicken on the eggplant salad.
Make ahead
Make the eggplant salad up to 2 days ahead.
Keeps well, so it works as tomorrow's lunch.
Cook it with Bites
- Plan it for today or tomorrow, or any day of the week with Bites Pro, at the right size for you
- Change the servings and every amount and number follows
- Cook mode turns the times in the steps into timers
- Make it mine to change the ingredients and keep your own version
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