SERVES: 4
PREP TIME: 10 min
COOK TIME: 10 min
READY TIME: 20 min
CALORIES: 250 (per serving)
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INGREDIENTS
- 2 chicken breast fillets
- 1 eggplant (aubergine), sliced
- Olive oil
- 8 radicchio leaves
- 6 figs, halved
DRESSING
- 1⁄3 cup (2¾ fl oz) lemon juice
- 2 tablespoons honey
- 2 tablespoons marjoram leaves cracked black pepper
INSTRUCTIONS
1 Brush chicken and eggplant (aubergine) with olive oil and cook on a preheated char grill or barbecue for 2 minutes on each side or until chicken is cooked through.
2 Set aside. Place radicchio leaves on serving plates. Slice chicken and place on radicchio.
3 Top chicken with eggplant (aubergine) and figs.
4 To make dressing, place lemon juice, honey, marjoram and pepper in a small saucepan over low heat and cook for 2 minutes or until mixture is warm. Pour dressing over salad and serve.
NUTRITION FACTS
Calories: 250.2 Kcal
Total Fat: 13.3 g
Cholesterol: 66.2 mg
Sodium: 587.0 mg
Potassium: 479.5 mg
Carbs: 10.5 g
Protein: 24.1 g
Vitamin A: 125.8 %
Vitamin B-12: 9.2 %
Vitamin B-6: 35.8 %
Vitamin C: 29.6 %