grilled chicken pomodoro / balsamic zucchini & eggplant

grilled chicken pomodoro / balsamic zucchini & eggplant

Contents of your meal kit:

heirloom tomato
red pepper flakes
balsamic vinegar
fresh mozzarella

Cookware needed: outdoor grill (see note)

Finishing steps:

  1. Preheat grill to med-high heat.
  2. Cut tomato into thick slices. Sprinkle with a little salt and set aside. Pull basil leaves from stems.
  3. Slice eggplant and zucchini lengthwise into ¼-inch slices. Drizzle with olive oil and season with salt & pepper.
  4. Season both sides of chicken with red pepper flakes, salt & pepper and rub with olive oil. When grill is hot, cook chicken about 5 minutes per side or until cooked through.
  5. At the same time, on the other side of the grill, cook zucchini & eggplant about 3-4 minutes per side. Remove from grill when you see some nice grill marks and the vegetables are tender. Transfer to a serving plate and drizzle with balsamic vinegar.
  6. When chicken is cooked through, top each piece with sliced tomato, whole basil leaves, and a slice of mozzarella. Close the grill lid and allow the cheese to melt before carefully removing chicken from the grill with a spatula. If you have any leftover tomato slices and basil, add them to the platter with your grilled vegetables before serving.
  7. Transfer chicken to serving plates, and enjoy the grilled vegetables on the side.

Note: A grill pan, skillet, or your oven’s broiler can be used instead of an outdoor grill. Cooking times may vary.