Slice eggplant and zucchini, thinly wedge red onion and chop capsicum. Toss with crushed garlic, oil, salt and pepper. Roast in the oven for 15 minutes.
2. Rub chicken breast fillets with oil, salt, pepper and 1 tsp paprika. Brown in a frypan over medium-high heat on both sides, lower temperature and cook for further 4-5 minutes on each side or until cooked through (see notes).
3. Quarter and rinse lettuce leaves, wedge tomatoes. Arrange on a large platter.
4. Once chicken is cooked through, place on a chopping board and thinly slice.
5. Scatter roasted vegetables over salad along with sliced chicken. Top with parmesan cheese, 1 tsp oregano, a drizzle of olive oil and caramelised balsamic vinegar.
You can finish cooking the chicken in the oven on the tray with vegetables if you prefer.
Add in some cooked pasta or grain of choice if you feel this dish is not filling enough.
Red onion 1
Red capsicum 1
Garlic 1 clove
Chicken breast fillets 600g
Baby cos lettuce 2-pack
Shaved Parmesan cheese 1/2 bag (62g)
Caramelised balsamic vinegar 2 sachets
From your pantry:
olive + oil (for cooking), salt, pepper, ground paprika, dried oregano