1 tablespoon finely grated lemon rind
2 teaspoons black pepper
1/3 cup (80ml) lemon juice
2 teaspoons olive oil
4 single chicken breast fillets (680g)
4 medium aubergine (480g)
4 medium yellow zucchini (480g)
1 clove garlic, crushed
4 green onions, chopped finely
1 cup coarsely chopped fresh flat-leaf parsley
1/4 cup coarsely chopped fresh sage
1 Combine rind, pepper, 1 tablespoon of juice and half of the oil in large bowl, add chicken; toss chicken to coat in marinade. Cover refrigerate until required 2 Peel aubergine and zucchini randomly; slice into thin strips diagonally. Cook zucchini and aubergine slices, in batches, on heated lightly oiled grill until browned lightly and tender.
3 Cook chicken on the same grill plate until cooked through.
4 Meanwhile, whisk remaining juice and remaining oil with garlic in large bolw. Place aubergine, zucchini, onion and herbs in bowl with dressing; toss gently to combine.
5 Serve chicken with zucchini salad.
4.1g carbohydrate; 7.5g total fat (1.5g saturated fat); 1198kJ (286 cal); 48.9g protein
Locally made and formulated