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Chicken and Zucchini Salad

A fantastic dish that won't show up on your waistline. I adore chicken with vegetables, and I loved this chicken-and-zucchini salad for how fast it comes together and how the flavors play off each other. I tried it at a friend's house and fell head over heels. Very light and low in calories. And this dish would look wonderful on a holiday table.

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Chicken with zucchini salad
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 32 % 6 g
Fats 42 % 8 g
Carbohydrates 26 % 5 g
110 kcal
GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

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  • Let's start by prepping the vegetables: peel the zucchini and eggplant thinly, taking off about a quarter inch (5 mm) of skin. Cut the flesh into diamond shapes. The key thing is to set the eggplant aside separately—we'll get to it later. Cut the bell pepper halves into diamonds as well. Peel the onion, slice it into rings, and add it to the zucchini. Press or finely grate a clove of garlic and stir it into 3 tablespoons of olive oil. Pour this dressing over the cut vegetables, season with salt and pepper, and let it all sit and marinate. Peel the tomatoes and cut them into large chunks. Next come the eggplant: fry them in 2 tablespoons of oil, stirring constantly. Add the tomatoes, season with salt and pepper, and let simmer for 3–4 minutes. It's better not to cover the pan, so excess water cooks off. Then add our colorful mix of zucchini, pepper, and onion. Keep it on the heat for one more minute, then remove. The vegetables need time to rest, so leave them for about 15 minutes while you work on the chicken. Cut the chicken breast into large pieces and fry it in the remaining olive oil for about 3 minutes per side over low heat. Salt to taste. Arrange the fried chicken on a plate lined with a lettuce leaf and add the vegetables. And that's it—our chicken-and-zucchini salad is ready. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23  kcal/100g
  • Zucchini - 23  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Eggplant - 24  kcal/100g
  • Garlic - 143  kcal/100g
  • Onion - 41  kcal/100g
  • Olive oil - 913  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g
  • Chicken breast (fillet) - 113  kcal/100g

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