skish
IT

Thyme chicken with grilled vegetables and wholemeal bread

A simple, flavourful summer plate from the grill.

  • 30 min
  • 1 serving
  • Italian cuisine
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Thyme chicken with grilled vegetables and wholemeal bread

Per serving

Calories
484 kcal
Protein
42.7 g
Carbohydrates
44 g
Fat
15.7 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Chicken breast150 g
  • Zucchini150 g
  • Eggplant100 g
  • Bell peppers100 g
  • Thymeto taste
  • Whole wheat bread60 g
  • Extra virgin olive oil10 g
  • Balsamic vinegar5 ml
  • Saltto taste
  • Black pepperto taste

Contains: gluten, sulphites,

In season: June – September

Method

  1. Put the chicken breast on a plate with the thyme leaves, black pepper and half the oil and leave it to take on the flavour while you prepare the vegetables.
  2. Heat a grill or griddle pan over high heat. Wash the courgettes, aubergine and peppers; slice the courgettes and aubergine lengthways about half a centimetre thick and cut the peppers, seeded and ribs removed, into strips.
  3. Grill the vegetables in batches for 2–3 minutes per side, until soft and marked with dark lines; transfer to a plate.
  4. Salt the chicken and grill it for 5 minutes per side, until it has golden grill marks and is no longer pink in the centre; rest for 2 minutes and slice. Warm the wholemeal bread on the grill for a minute per side, until crisp.
  5. Dress the vegetables with the remaining oil, the balsamic vinegar and salt and serve with the chicken and bread.

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