Ingredients:
1 small aubergine, sliced
1 salt and pepper
2 cloves garlic, peeled and crushed
1 finely grated rind and juice of hal, f a lemon
1 tbsp chopped fresh mint
6 tbsp olive oil
4 boneless chicken breasts
2 medium courgettes, sliced
1 medium yellow pepper, deseeded and quarter, ed
1 small fennel bulb, thickly sliced
1 large red onion, peeled and thickly slice, d
1 small ciabatta loaf, sliced
1 extra olive oil
1 fresh mint sprigs to garnish
Instructions:
Put aubergine slices in a colander and sprinkle with salt. Leave to
drain for 30 minutes, then rinse and dry. Mix together the garlic,
lemon rind and juice, mint, olive oil and seasoning.
Slash chicken breasts at intervals. Spoon over half the dressing.
Combine aubergines and other vegetables and toss in remaining
dressing. Leave to marinate for
30 minutes.
Cook chicken and vegetables under a moderate grill, turning
occasionally, until brown and cooked through. Brush bread with a
little oil and grill. Drizzle oil over chicken and vegetables,
garnish and serve with bread.
Source: CHAT Magazine
Servings: 4
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
“Young children and chickens would ever be eating.” Thomas Tusser, English author (1524-1580). 'Points of Huswifery'
Chicken & Vegetable Salad Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
