Mediterranean Vegetables Butterflied Chicken & Dill Crème Fraîche
Nutrition per serving
| Calories | 530 kcal |
| Protein | 54.2 g |
| Carbs | 13.7 g |
| Fats | 29 g |
| Saturated Fat | 8.9 g |
| Monounsaturated Fat | 11.5 g |
| Polyunsaturated Fat | 2.6 g |
| Sugars | 5.9 g |
| Fiber | 4.8 g |
| Sodium | 126 mg |
Ingredients
| Chicken Breast | |
| Garlic | |
| Lemon | |
| Dried Oregano | |
| Aubergine (eggplant) | |
| Red Bell Pepper (capsicum) | |
| Courgette (Zucchini) | |
| Fresh Dill Weed | |
| Creme Fraiche | |
| Olive Oil |
Preparations
1. Preheat oven to high.
1. Preheat oven to high.
2. Butterfly the chicken breast.
3. Peel/finely dice the garlic.
4. Zest/juice ¼ of a lemon.
5. Slice the aubergine and courgette into 1cm rounds.
6. Core and slice pepper into 4 pieces.
7. Finely chop the dill.
Cooking Instructions
1. To prepare the chicken, place in a bowl with a ½ tbsp of olive oil, the zest/juice from ¼ of the lemon and the diced garlic. Place onto a baking tray and grill on the highest shelf for about 4 minutes on each side until cooked through. Slice in half just before serving.
1. To prepare the chicken, place in a bowl with a ½ tbsp of olive oil, the zest/juice from ¼ of the lemon and the diced garlic. Place onto a baking tray and grill on the highest shelf for about 4 minutes on each side until cooked through. Slice in half just before serving.
2. Meanwhile, place the aubergine, courgette and peppers into a large bowl with ½ tbsp of olive oil drizzled over. Mix to coat well.
3. Place a medium frying pan over high heat, add the aubergine, courgette and peppers and cook for a 2 minutes on each side. Remove and set aside.
4. To make the dressing, in a small bowl, add the crème fraiche, dill, oregano, lemon juice from ¼ of a lemon and a pinch of salt (optional) and pepper.
5. Serve the chicken with the vegetables on the side and the crème fraiche dressing on top of the chicken.