13
1270
15

Ingredients

  • 3/4 cup olive oil
  • 3 cloves garlic (minced)
  • 1/2 teaspoon salt (flakes)
  • 1 teaspoon cracked black pepper
  • 1/2 tablespoon thyme leaves
  • 8 boneless chicken thighs
  • caponata
  • 2 spanish onion (thickly sliced)
  • 4 baby eggplants (trimmed, halved lengthways)
  • 2 zucchini (trimmed, quartered lengthways)
  • 1/2 tablespoon extra-virgin olive oil (plus extra, to serve)
  • 2 tablespoons balsamic reduction
  • 1 handful flat leaf parsley (to serve)

Directions

  1. Preheat a grill or grill pan on high.
  2. Combine oil, garlic, salt, pepper and thyme in large bowl. Pour half of marinade into a medium bowl. Add chicken, turning to coat.
  3. Place chicken on grill and cook 3-4 mins each side, or until browned and cooked through.
  4. Meanwhile, to make caponata, toss onion, eggplant and zucchini in a large bowl with 1/2 tbsp olive oil. Place on grill and cook 2-3 mins, or until cooked to desired doneness.
  5. Place chicken on serving plates and top with slice of each vegetable. Repeat layers. Drizzle stacks with a little balsamic glaze and extra virgin olive oil, sprinkle with parsley and serve.
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NutritionView more

1270Calories
Sodium29%DV700mg
Fat155%DV101g
Protein135%DV69g
Carbs6%DV19g
Fiber28%DV7g

PER SERVING *

Calories1270Calories from Fat910
% DAILY VALUE*
Total Fat101g155%
Saturated Fat21g105%
Trans Fat
Cholesterol325mg108%
Sodium700mg29%
Potassium1490mg43%
Protein69g135%
Calories from Fat910
% DAILY VALUE*
Total Carbohydrate19g6%
Dietary Fiber7g28%
Sugars8g16%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.