Grilled Chicken with Eggplant and Zucchini
Minted Peas
Ingredients
- 1 small eggplant, cut into ¼-inch thick slices
- ½ lb boneless, skinless chicken breasts, halved
- 1 zucchini, halved lengthwise
- 2 tsp olive oil
- ¼ tsp ground cumin
- ¼ tsp salt, divided
- ¼ tsp pepper, divided
- ⅓ cup plain Greek yogurt
- ⅓ cup seeded and grated cucumber
- 1 Tbsp chopped fresh mint
- 1 tsp lemon juice
- 1 clove garlic, minced
Instructions
- Place eggplant slices in a bowl of salted water to cover; let stand 30 minutes. Drain eggplant, and press with paper towels.
- Preheat grill to medium-high heat. Drizzle eggplant, chicken, and zucchini with oil; sprinkle with cumin and ⅛ tsp each salt and pepper.
- Grill, covered, 4 to 5 minutes per side or until chicken is done and vegetables are tender; keep warm.
- Combine yogurt, cucumber, mint, lemon juice, garlic, and ⅛ tsp each salt and pepper.
- Serve sauce with chicken and vegetables.
Side Dish Ingredients
- 2 Tbsp finely chopped red onion
- 1 Tbsp olive oil
- 2 cups frozen petite peas
- ⅓ cup water
- 2 tsp chopped fresh mint
Side Dish Instructions
- Sauté onion in hot oil in a saucepan over medium-high heat 2 to 3 minutes or until tender.
- Add peas and water; bring to a boil. Cover, reduce heat, and simmer 3 minutes or until tender; stir in mint. Season with salt and pepper to taste.
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