Chicken Caponata Stack
Ingredients
- 3/4 cup olive oil ⓘ
- 3 cloves garlic, minced ⓘ
- 1/2 tsp salt flakes ⓘ
- 1 tsp cracked black pepper ⓘ
- 1/2 tbsp thyme leaves
- 8 None boneless chicken thighs ⓘ
- None None Caponata
- 2 None Spanish onions, thickly sliced ⓘ
- 4 None baby eggplants, trimmed, halved lengthways
- 2 None zucchini, trimmed, quartered lengthways
- 1/2 tbsp extra virgin olive oil, plus extra, to serve ⓘ
- 2 tbsp balsamic glaze ⓘ
- None Handful flat-leaf parsley, to serve ⓘ
Instructions
- Preheat a grill or grill pan on high.
- Combine oil, garlic, salt, pepper and thyme in large bowl. Pour half of marinade into a medium bowl. Add chicken, turning to coat.
- Place chicken on grill and cook 3-4 mins each side, or until browned and cooked through.
- Meanwhile, to make caponata, toss onion, eggplant and zucchini in a large bowl with 1/2 tbsp olive oil. Place on grill and cook 2-3 mins, or until cooked to desired doneness.
- Place chicken on serving plates and top with slice of each vegetable. Repeat layers. Drizzle stacks with a little balsamic glaze and extra virgin olive oil, sprinkle with parsley and serve.
Nutrition & Diet Analysis (per serving)
774
kcal
39% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).