Grilled Chicken and Rainbow Vegetable Salad

Ingredients

• 2 chicken breast fillets
• 1 red pepper, sliced
• 1 yellow pepper, sliced
• 1 green pepper, sliced
• 1 courgette, sliced into ribbons
• 1 aubergine, sliced
• 100g baby spinach
• 2 tbsp olive oil
• Juice of 1 lemon
• Salt and pepper, to taste
• A handful of fresh basil leaves

Method

1. Season the chicken breasts with salt, pepper, and half of the lemon juice.
2. Grill the chicken on medium heat until cooked through, about 6-7 minutes per side. Once cooked, let it rest for a few minutes, then slice.
3. Toss the sliced peppers, courgette, and aubergine in olive oil, salt, and pepper. Grill until they are slightly charred and tender.
4. In a large bowl, mix the grilled vegetables with baby spinach. Add the sliced Drizzle with the remaining lemon juice.
5. Enjoy this colourful and healthy salad as a refreshing lunch or dinner.