Chicken steaks with eggplant, tomato and courgetteReviewed by our expert panel
(at time of publication)
- 3 tablespoon olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic, crushed
- ½ cup fresh basil, torn
- 2 x 300g skinless chicken breasts
- white pepper
- 2 medium-sized eggplantaubergineXs
- 4 large tomatoes
- 4 courgetteszucchini, summer squashX
- 4 small (40g) wholemeal pita breads
- spray oil
1 To make marinade, mix together 1 tablespoon oil, lemon juice, garlic and basil.
2 Slice each chicken breast in half horizontally and lengthways to make 4 even-sized steaks. Season chicken with pepper and place in a shallow dish. Pour marinade over and turn to coat steaks well. Cover with plastic wrap and leave to marinate in the fridge for a few hours or in cool place briefly.
3 Meanwhile, prepare vegetables. Cut eggplants in evenly sized slices. Place in a shallow dish and drizzle over the remaining oil. Toss to lightly coat eggplant. Slice tomatoes thickly. Slice courgette lengthways.
4 To cook on barbecue, preheat flat plate to hot. Add eggplant. Grill each side for about 2 minutes until golden then transfer to a heatproof dish and keep warm. Spray courgette slices lightly with oil, toss then place on hot grill and grill each side for 1 minute. Transfer to heatproof dish. Spray hotplate with a little oil. Add tomato slices and grill for 1 minute then turn over and cook for 2 minutes until caramelised. Transfer to dish with other cooked vegetables.
5 Heat a barbecue grill plate to hot. Add chicken steaks and brown for 3 minutes. Brush with a little marinade then turn over and grill for 2-3 more minutes until well cooked. Add pita bread to hotplate. Warm each side.
6 Serve steaks hot off the barbecue with vegetables and warmed pita bread.
Make it gluten free: Use gluten-free pita bread.
Be sure to practise safe meat storage in hot weather. Cover and marinate chicken in the fridge, and keep it there until using. Chicken can be marinated in advance or overnight for a deep flavour.
Nutrition Info (per serve)
Total fat 18g
–Saturated fat 3g
Dietary fibre 8g
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