In a bowl, mix the olive oil, smoked paprika, cumin, garlic, lemon juice, salt and black pepper. Set aside about a third of the mixture for the vegetables, and coat the chicken with the rest.
Bowl
2
Cover and marinate in the fridge 30 minutes.
Refrigerator
3
Toss the red pepper, zucchini and eggplant with the reserved mixture.
Bowl
4
Heat a grill pan over high heat.
⚙ Greased Flat PanStoveGrill pan
5
Sear the chicken in a single layer 5–6 minutes per side, until it is nicely seared and cooked through.
Stove
💡Chicken pieces in a single layer, left alone until the underside releases, sear and brown; in a crowded pan they release liquid and steam.
6
Remove the chicken and, in the same pan, grill the red pepper, zucchini and eggplant 3–4 minutes per side until tender.
Stove
7
Let the chicken rest 5 minutes before cutting.
KnifeCutting board
8
Serve the chicken with the grilled vegetables.
373calories
47 gprotein
6 gcarbs
16 gfat
● protein 53%● carbs 7%● fat 40%
Per serving (374 g), of 4 servings
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Eggplant: measured in pieces: one ≈ 300 g · 25 kcal per 100 g · More about Eggplant →
🔧 Tools needed (6) · 🍳 One cooking vessel
Refrigerator· Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Grill pan· Also works: Cast-iron pan (No grill marks) · Charcoal grill (Outdoors) · Broiler (Broiler)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Bowl· Also works: Pot (None)
By the steps, as the recipe is built now: another version or addition can change the list.
