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The recipe for 1 person:
Duration: 15 minutes
The ingredients
- 1 chicken breast
- 1/2 egg plant
- 1 red paprika
- handful arugula or mixed salad
- 1 tbs lemon juice
- 1/2 ts oregano
- 1 ts homemade green pesto
- 1 tbs mayonnaise
- Salt & Pepper
- Olive oil
What you do:
- Place a grill pan over high heat. Turn the chicken flat with the back of a frying pan and coat both sides with salt, pepper, lemon juice, oregano and olive oil. Grill the chicken 3 to 4 minutes on each side or until cooked through but still juicy and soft.
- Cut the paprika into quarters, coat the pieces with olive oil and place next to the chicken on the grill pan. Cut the eggplant lengthwise into slices about 2 millimeters thick, sprinkle with salt and pepper and a thin layer of olive oil and grill for 1 to 2 minutes per side.
- Make the pesto in the blender and mix with the mayonnaise in a bowl.
- Put a handful arugula on a plate followed by the grilled vegetables and the chicken with a tasty tablespoon pesto mayonnaise on top.
Enjoy!
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