Chicken with griddled vegetables

Ingredients

• 180 gChicken breast
• 150 gCourgette
• 150 gPeppers
• 100 gAubergine
• 40 gRed onion
• 15 gOlive oil (1.5 tbsp)
• Salt, pepper, rosemary, garlic, lemon
• 40 gBaguette (2 slices)

How to make it

1. Cut the vegetables into thick slices and wedges, toss with two thirds of the oil, salt and rosemary.
2. Griddle very hot. Cook the vegetables in batches for three minutes a side, until they have stripes. Keep them warm.
3. Flatten the chicken, rub it with the rest of the oil, salt, pepper and garlic, griddle for four minutes a side.
4. Rest for two minutes, slice, and serve with the vegetables and lemon.
5. Toast the baguette slices on the griddle or in the pan and lay them alongside.

One tip

Salt the aubergine first and leave it for ten minutes. It then drinks less oil.

Nutrition per serving

Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.