CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Health Brinjal Traybake – With Balsamic Chargrilled Chicken

1

  • Overview
  • Ingredients
    14 items
  • Directions

This health-conscious traybake combines succulent balsamic chargrilled chicken with roasted aubergine, tomatoes, onions, and olives, topped with melted mozzarella and basil pesto for a flavorful and nutritious meal.

  • 4 chicken breast fillets, halved horizontally (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, 10ml 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 balsamic reduction and serve with the chargrilled chicken for a delicious, quick and healthy meal!