2018/10/18 Dinner
Indulge in a wholesome and nutritious dinner with this high-protein, low-sodium, and high-fiber meal. Crafted for those pursuing a healthified lifestyle, this recipe combines the savory flavors of chicken and vegetables with a hint of garlic and pesto for a hearty and balanced dish.
Ingredients
- 0.50 tbsp Pesto
- 10 g Garlic, raw
- 100 g Carrots, raw
- 15 g Butter Salted
- 2 ear Corn on the Cob
- 200 g Eggplant, raw
- 250 g chicken
- 30 g Red Onion
Instructions
- Preheat your grill to medium heat.
- Shuck the corn and remove all silk. Rinse the corn under cold water.
- Cut the chicken into bite-sized pieces.
- Slice the eggplant and carrots into thin rounds.
- Finely chop the red onion and garlic.
- In a bowl, mix the chicken pieces with half of the chopped garlic and season with salt and pepper to taste.
- Grill the corn for about 10 minutes, turning occasionally until cooked through and slightly charred. Remove and set aside to cool.
- In a skillet over medium heat, melt the butter and sauté the remaining garlic and chopped onion until translucent.
- Add the chicken to the skillet and grill until thoroughly cooked, about 10 minutes.
- Add the sliced eggplant and carrot to the grill, cooking until tender, about 5 minutes.
- Cut the grilled corn off the cob and add to the skillet with the chicken and vegetables.
- Stir in the pesto to the skillet, mixing well to combine all the ingredients.
Nutrition Information
- Calories: 235
- Carbohydratecontent: 22
- Fibercontent: 5
- Sugarcontent: 6
- Sodiumcontent: 129
- Proteincontent: 20
- Fatcontent: 9
- Saturatedfatcontent: 1
- Monounsaturatedfatcontent: 0
- Polyunsaturatedfatcontent: 3
- Unsaturatedfatcontent: 3
- Transfatcontent: 0