Roast chicken breasts with eggplant-melon salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Roast chicken breasts with eggplant-melon salad

Gluten-Free, Paleo, Dairy-Free, Soy-Free

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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 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

Nutrition per serving

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

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

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.

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.