Keeping It Light

Ever have those days where you feel like you might’ve eaten just a little too much? And by dinner time you’re really not that hungry, but you fix yourself something anyway.

This is one of those meals!

I teach Barre every Thursday night, and I just don’t like eating heavy after I teach. I don’t want to eat a ton and then go to bed – it’s not my style. However, I need something to fuel me enough post-workout that I won’t wake up ravenous in the middle of the night.

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Grilled Eggplant Caprese and Almost-Piccatta Chicken (THM FP)

  • 1 medium eggplant, sliced into large medallions
  • 1 c balsamic vinegar
  • cherry tomatoes
  • part skim mozzarella cheese
  • 1.5lbs chicken tenderloins
  • 1 tsp EVOO
  • 1 small shallot, sliced
  • 2 cloves garlic
  • 1/4 c white wine
  • juice of 1/2 lemon
  • fresh parley
  • fresh basil
  • salt and pepper

Begin by reducing the balsamic vinegar. Place it into a small sauce  pot over medium heat. Bring it to a boil and reduce it down until it becomes a thick syrup consistency (about 20-25 mins).

Next, grill the eggplant over medium heat on a cast iron grill pan. Don’t worry about putting a lot of oil onto the grill beforehand – eggplant will just soak it up. Instead place it on a dry grill, and spray the tops with a little coconut oil spray while cooking. Season with salt and pepper, remove to a plate, and cover with foil to continue the cooking process.

Season the chicken tenders with salt and pepper, and place them on the hot grill to cook. Cook 3-4 minutes on each side, and remove to a plate with foil to continue cooking.

Heat a small skillet over medium heat, and add the EVOO. Saute the garlic and shallots  over medium heat, stirring constantly. Add the lemon juice and white wine and reduce until the alcohol cooks out (about 3-4 minutes). Turn off the heat and add the chopped parsley.

Assemble the caprese by taking a slice of the eggplant with a small sprinkle of cheese, top with cherry tomatoes and drizzle on the balsamic syrup. Top with a little chiffonade basil. [I know, it sounds fancy. “Chiffonade” is code for stack up the leaves, roll them into a tube shape, and cut across.]

Top, or toss, the chicken tenders with the almost-piccatta sauce, and you’re ready to go.

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