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
- Season the chicken breasts with salt, pepper, and half of the lemon juice.
- 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.
- Toss the sliced peppers, courgette, and aubergine in olive oil, salt, and pepper. Grill until they are slightly charred and tender.
- In a large bowl, mix the grilled vegetables with baby spinach. Add the sliced Drizzle with the remaining lemon juice.
- Enjoy this colourful and healthy salad as a refreshing lunch or dinner.