Grilled Chicken and Vegetables Salad with Garlic and Mint Dressing
Delicious and satisfying salad in about 20 minutes.
An amazing flavour combination of juicy chicken, grilled vegetables and garlic and mint yoghurt dressing is so delicious and health beneficial.
- 300 g chicken fillet
- 1 g courgette (sliced)
- 1 g aubergine (sliced)
- 1 red bell pepper (deseeded, sliced lengthwise)
- 100 g cherry tomatoes (halved)
- 50 g mix salad leaves
- 1 tsp paprika
- 1 tsp balck pepper
- 1/2 tsp salt
- 1 tsp dry garlic
- 1/2 tsp cumin
- 1 tbsp olive oil
- juice of 1/2 lemon
- 100 g plain yoghurt
- 1 tbsp olive oil
- 1-2 garlic cloves
- small bunch of mint leaves
- juice of 1/2 lemon
- salt and pepper (to taste)
Preheat the oven to 200 C.
Mix all the ingredients for the marinade.
Make cuts on the chicken breast fillet, but not to the end.
Pour marinade over the chicken fillet to cover all sides. Marinate it for 10-30 minutes.
Place courgette, aubergine, and peppers on parchment paper on the baking sheet and bake for 10 minutes at 200 C.
After that turn courgettes, aubergines, and peppers on the other side and add tomatoes. Bake for another 10 minutes.
Next in the food processor mix all ingredients for dressing until smooth.
Then preheat the pan with oil on medium heat and fry the chicken fillet for 5-6 minutes on one side, then turn and fry for another 5 minutes, or until juices run clear. When ready remove from the pam and let it rest on a plate for 5 minutes.
Next add salad leaves to the plate, next baked vegetables, chicken fillet and top with a dressing.
Mix it all gently and enjoy.
Servings 2
- Amount Per Serving
- Calories 420.8kcal
- % Daily Value *
- Total Fat 18.38g29%
- Total Carbohydrate 20.47g7%
- Protein 40.87g82%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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