Sauteed Vegetables With Pan-Grilled Chicken and Eggplant Recipe

Name: Sauteed Vegetables With Pan-Grilled Chicken and Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 heads cauliflower (chopped); 6 -8 string beans (chopped); 3 tablespoons pesto sauce; extra virgin olive oil; salt; pepper; 5 pieces chicken legs (Boneless); half of a lemon; ¼ cup dry white wine; salt; pepper; 2 eggplants; olive oil; 1 pinch salt; 1 pinch pepper

Servings: persons

2 heads cauliflower (chopped)
6 -8 string beans (chopped)
3 tablespoons pesto sauce
extra virgin olive oil
salt
pepper
5 pieces chicken legs (Boneless)
half of a lemon
¼ cup dry white wine
salt
pepper
2 eggplants
olive oil
1 pinch salt
1 pinch pepper

1
In a mixing bowl add the white wine, lemon juice and chicken and mix together, then add salt and pepper.
2
Marinade for about an hour or two.
3
Slice the eggplant diagonally, then add salt and pepper.
4
In a small bowl add olive oil, then dip the eggplant slices on both sides in the oil until all are done.
5
Heat your grill pan (you can use and type of flat pan, but use the grill pan for a nice char for presentation), to check if your grill pan is hot sprinkle drops of water, when it sizzles the pan is ready.
6
Carefully position eggplants on the grill pan and grill on each side for 2-3 minutes Do this with the chicken as well.
7
Heat a medium sized skillet and add some olive oil then add the cauliflower and pesto mix for about 5 minutes.
8
Put in a serving dish then add chicken and eggplant.

517

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 heads cauliflower (chopped), 6 -8 string beans (chopped), 3 tablespoons pesto sauce, extra virgin olive oil, and more.

Yes, Sauteed Vegetables With Pan-Grilled Chicken and Eggplant falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sauteed Vegetables With Pan-Grilled Chicken and Eggplant

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