Mediterranean Vegetables Butterflied Chicken & Dill Crème Fraîche

Nutrition per serving

Calories530 kcal
Protein54.2 g
Carbs13.7 g
Fats29 g
Saturated Fat8.9 g
Monounsaturated Fat11.5 g
Polyunsaturated Fat2.6 g
Sugars5.9 g
Fiber4.8 g
Sodium126 mg


Chicken Breast
Dried Oregano
Aubergine (eggplant)
Red Bell Pepper (capsicum)
Courgette (Zucchini)
Fresh Dill Weed
Creme Fraiche
Olive Oil
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.

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.