On the Grill
Grilled Chicken with Eggplant and Zucchini
Minted Peas and Whole Wheat Rolls
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 salt, divided
- ¼ tsp pepper, divided
- ¼ tsp ground cumin
- ⅓ cup plain Greek yogurt
- ⅓ cup seeded and grated organic cucumber
- 1 Tbsp chopped fresh mint
- 1 clove garlic, minced
- 1 tsp fresh lemon juice
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 ⅛ tsp each salt and pepper and cumin.
- Grill, covered, 4 to 5 minutes per side or until chicken is done and vegetables are tender; keep warm.
- Combine yogurt, cucumber, mint, garlic, lemon juice, and ⅛ tsp each salt and pepper. Serve sauce with chicken and vegetables.
Side Dish Ingredients
- 2 Tbsp finely chopped red onion
- ½ Tbsp olive oil
- ½ (16-oz) pkg frozen petite peas
- 2½ Tbsp water
- ¼ tsp salt
- ¼ tsp freshly ground pepper
- ½ Tbsp chopped fresh mint
- 2 dinner rolls (preferably whole wheat)
Side Dish Instructions
- Sauté onion in hot oil in a saucepan over medium-high heat 2 to 3 minutes or until tender.
- Add peas, water, salt, and pepper; bring to a boil. Cover, reduce heat, and simmer 3 minutes or until tender; stir in mint.
- Serve a dinner roll on each plate.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
320
|
268
|
588
|
| Fat (g) | 12 | 7 | 19 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 32 | 10 | 42 |
| Carb (g) | 23 | 41 | 64 |
| Fiber (g) | 9 | 7 | 16 |
| Sodium (mg) | 375 | 564 | 939 |
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
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- Matching Grocery List
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