Eggplant & Zucchini Boats w/ Greek Chicken

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SERVES THREE
PREP TIME: 20 MINS
COOK TIME: 10 MINS

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Ingredients

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FOR THE GREEK CHICKEN

1 TRAY CHICKEN TENDERLOINS

JUICE OF 1 LEMON

2 GARLIC CLOVES, MINCED

1 TBSP GREEK SEASONING

2 TSP OREGANO

SALT & PEPPER, TO TASTE

2 TSP OLIVE OIL

FOR THE EGGPLANT & ZUCCHINI BOATS

2 LONG EGGPLANTS, SLICED LONGWAYS IN 1/2

2 ZUCCHINIS, SLICED LONGWAYS

2 TSP GREEK SEASONING

DRIZZLE OLIVE OIL

SALT & PEPPER, TO TASTE

FOR SERVING WITH VEG

2 GARLIC CLOVES, MINCED

1 RED ONION, DICED

1/3 CUP SUNDRIED TOMATOES, ROUGHLY CHOPPED

1/3 CUP PITTED OLIVES, HALVED

1/2 CUP CHERRY TOMATOES, HALVED

1/2 CUP FRESH HERBS, I USED MINT AND BASIL, ROUGHLY CHOPPED

1 CUP PACKED SPINACH AND ROCKET

JUICE OF 1 LEMON

SALT & PEPPER, TO TASTE

2 TSP OLIVE OIL

TO SERVE

FRESH SPINACH

TORN MINT LEAVES

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Utensils

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BAKING TRAY

SHARP KNIVES

GARLIC MINCER

MEDIUM FRY PAN X2

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Method

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1. PREHEAT OVEN TO 180 DEGREES CELSIUS. PLACE THE ZUCCHINI AND EGGPLANT ON THE BAKING TRAY, SEASONING AND DRIZZLING WITH OLIVE OIL. ROAST FOR 20-25 MINS

2. PLACE THE CHICKEN INN A BOWL AND COAT WITH THE SEASONING AND OTHER GREEK CHICKEN INGREDIENTS

3. IN A FRY PAN OVER MEDIUM HEAT, ADD A SPLASH OF OLIVE OIL. ADD THE ONION AND GARLIC AND SAUTE FOR A FEW MINS. ADD THE TOMATO, OLIVES, SUNDRIED TOMATO AND JUICE OF HALF A LEMON

4. IN ANOTHER FRY PAN, HEAT OLIVE OIL OVER MEDIUM HEAT. ADD CHICKEN COOKING FOR 4-5 MINS BEFORE FLIPPING

5. ADD THE HERBS, SPINACH/ROCKET AND THE JUICE OF THE OTHER 1/2 LEMON TO THE TOMATO MIX. MIX TOGETHER AND REMOVE FROM HEAT ONCE GREENS WILT

6. CONTINUE TO COOK CHICKEN UNTIL GOLDEN AND COOKED THROUGH. REMOVE FROM HEAT AND REMOVE VEG FROM OVEN

7. DIVIDE SPINACH AND SLICED VEG BETWEEN BOWLS. ADD SPOONFULS OF TOMATO MIX AND PIECES OF THE CHICKEN PER BOWL. TOP WITH TORN MINT LEAVES - ENJOY !

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