Balsamic Chicken & Chargrilled Vegetables
Servings: 2 bariatric serves
Calories: 211kcal
Ingredients
- 1 small zucchini sliced lengthwise
- 1 small red capsicum quartered
- 1 tablespoon balsamic vinegar
- 2 teaspoons olive oil
- 1 medium chicken breast
- 1/2 tsp wholegrain mustard
- 1 cup baby spinach
Instructions
- Preheat BBQ or grill pan to medium-high heat. Spray pan with olive oil cooking spray and when hot, grill zucchini and capsicum for 2-3 minutes each side. Remove from the heat and cut into smaller pieces.
- Combine 1 tsp olive oil and 1/2 tbsp balsamic and brush onto chicken breast. Season. Add to the grill until cooked through (approximately 3-4 minutes each side). Slice into smaller pieces and toss together with the zucchini and capsicum.
- In the meantime, whisk remaining 1 tsp olive oil with remaining 1/2 tbsp balsamic, mustard and a little salt and pepper together in a small bowl.
- Divide baby spinach between plates, add zucchini capsicum and chicken, and pour over dressing.
Notes
- This one works well as leftovers (just keep the baby spinach separate until the next day). It is also a really easy recipe to scale up or down depending on the number of people you are cooking for.
- Recipe adapted from Food Coach Me original recipe. Image: Food Coach Me.
- If you're feeding others, 2 bariatric serves are equal to one regular, non-sleeved serve. Use the slider above to adjust the serving sizes you need.
