Low Fat Rainbow Pesto Chicken

    30 minutes

    A low fat recipe of barbecued chicken and fresh vegetables with layers of flavours that make healthy eating delicious.

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    Serves: 2 

    • 1 sweet potato
    • 1 eggplant
    • 2 chicken breasts
    • 1 teaspoon butter
    • 1 onion
    • 1 tablespoon balsamic vinegar
    • 1 lemon, zested and juiced
    • 1 handful fresh basil
    • 1 garlic clove
    • 50g pine nuts
    • 1 tablespoon olive oil
    • 1 large handful baby spinach leaves

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Peel and dice sweet potato then boil in fresh water until soft.
    2. Thickly slice eggplant and brush lightly with oil then barbecue with chicken breasts until brown and cooked through.
    3. While cooking chicken and eggplant, melt butter and add sliced onions then cook until softened. Add balsamic vinegar and cook until caramelised.
    4. Place lemon juice and zest in blender with washed basil, garlic clove and pine nuts. Add a small drizzle of olive oil and blend until well combined.
    5. Mash sweet potato until smooth.
    6. Layer baby spinach, eggplant slices, sweet potato, caramelised onions and chicken on each plate then top with pesto. Serve.

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