Health Brinjal Traybake – with Balsamic Chargrilled Chicken

(Serves 4)


4 chicken breast fillets, halved horizontally (must be 8 thin pieces)
15ml balsamic vinegar
40ml olive oil
2 aubergines, cut into chunks or thick slices
2 red onions, cut into chunks
250g baby rosa tomatoes, halved
250ml chopped, tinned Italian tomatoes
150g pitted kalamata olives
4 garlic cloves, crushed
Handful fresh basil leaves, torn
150g ball of mozzarella, torn
60ml basil pesto
15ml balsamic reduction
Salt and black pepper for seasoning


Heat the oven to 200°C
Marinate the chicken fillets in the balsamic vinegar, 10 ml olive oil and some of the crushed garlic
In a roasting pan, toss the aubergine with the rest of the olive oil and roast for 15 minutes in the preheated oven. Then stir in the baby tomatoes, chopped tomato, red onion, olives, garlic and the basil leaves.  Season and cook for another 15 minutes
Meanwhile heat a griddle pan on medium heat until hot and grill the chicken pieces for about 3 minutes on each side until cooked and golden brown. Season with salt and black pepper and keep aside
Place the torn mozzarella cheese on the vegetables and bake for another 10 minutes until the cheese has melted
Scatter with more basil leaves, pesto and a drizzle of the balsamic reduction and serve with the chargrilled chicken for a delicious, quick and healthy meal!

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