Roast chicken breasts with eggplant-melon salad

Paleo, Gluten Free, Dairy Free, Soy Free, Low Calorie

2 Servings, 540 Calories/Serving

30 Minutes

The combination of eggplant and melon may sound unusual, but we promise you’re in for a treat. The sweet, crisp canteloupe melon is a perfect foil for the mellow, tender, roasted eggplant. Fresh mint, briny black olives, and balsamic vinegar deliver the bright, tart notes that make the flavors shine.

Get Recipes Delivered

Ingredients

  • 1 pound Chinese eggplant
  • Two 6-ounce boneless chicken breasts
  • ½ cantaloupe
  • Fresh mint
  • 1 tablespoon balsamic vinegar
  • 1 ounce pitted oil-cured black olives
  • 1 teaspoon sumac

Instructions

1

Roast the eggplant and the chicken

Heat the oven to 425°F.
  • Remove the stem and cut the eggplant on a diagonal into ½-inch-thick slices. In a colander, generously sprinkle the eggplant slices all over with salt. Let stand for 5 minutes. Rinse and pat dry.
  • Pat the chicken dry with paper towels. Season all over with salt, pepper, then rub lightly with olive oil.
On a lightly oiled sheet pan, arrange the chicken skin-side up. On the same pan, arrange the eggplant slices in an even layer. Roast until the chicken is cooked through and the eggplant is tender and browned, 18 to 20 minutes. Remove from the heat and let rest. While the chicken and the eggplant cook, make the eggplant-melon salad.

2

Make the eggplant-melon salad

  • Cut the rind off the canteloupe, cut the flesh into quarters, then into ¼-inch-thick slices.
  • Pick and coarsely chop the mint leaves; discard the stems.
In a small bowl, combine the balsamic vinegar with 1 to 2 tablespoons oil.
In a mixing bowl, combine the cantaloupe, eggplant, olives, and mint. Add as much balsamic vinaigrette as you like and toss to coat.

3

Serve

Transfer the chicken breasts and melon-eggplant salad to individual plates. Sprinkle with the sumac and serve.

4

Chef's tip

The easiest way to peel a cantaloupe is to cut it in half first and then set it on a cutting board, cut side down and cut off the peel with a knife.

Nutrition per serving: Calories: 540, Protein: 38 g, Total Fat: 29 g, Monounsaturated Fat: 20.5 g, Polyunsaturated Fat: 3.5 g, Saturated Fat: 4.5 g, Cholesterol: 95 mg, Carbohydrates: 29 g, Fiber: 9 g, Added Sugar: 1 g, Sodium: 590 mg

Similar Recipes

Eggplant involtini with Persian cucumber salad
Gluten Free, Vegetarian, Soy Free
Chicken hash with sweet potatoes and soft-boiled eggs
Paleo, Gluten Free, Dairy Free
Chicken garam masala with yogurt and toasted naan
Soy Free