Grilled Chicken with Tomatoes and Basil on Eggplant
A quick and flavorful weeknight meal featuring juicy grilled chicken breast, fresh tomato slices, and fragrant basil served over tender sautéed eggplant. Ready in about 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 420
- Protein
- 35g
Ingredients
- 2 whole chicken breast
- 1 large eggplant
- 2 medium tomato
- ½ cup fresh basil
- 3 tablespoon olive oil
- 1 teaspoon salt
Instructions
- 1
Slice the eggplant into 1/2 inch rounds and season both sides with 1/2 teaspoon salt. Let sit for 5 minutes, then pat dry with paper towels.
- 2
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the eggplant slices and cook until golden and tender, about 4 minutes per side. Remove and set aside.
- 3
Season the chicken breasts with the remaining 1/2 teaspoon salt. In the same skillet, add 1 tablespoon olive oil and cook the chicken over medium-high heat until golden and cooked through (internal temperature 165°F), about 6 minutes per side.
- 4
Slice the tomatoes and chicken. Arrange the eggplant on plates, top with chicken and tomato slices, and scatter fresh basil leaves over the top. Serve warm.
Tools you’ll need
- Large skillet
- Paper towels
- Knife
- Cutting board
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