Ingredients
- 2 teaspoons olive oil
- 3 cups eggplant cut into large wedges, about half of a small eggplant
- 1 cup sliced zucchini about half of a large zucchini
- ½ red onion sliced into thick rounds
- Salt and pepper to taste
- 1 teaspoon ground cumin
- ½ teaspoon cinnamon
- ⅛ teaspoon paprika
- 1/16 teaspoon allspice
- 8 ounces chicken breast
- ½ large tomato roughly chopped
- ½ large cucumber sliced into halves
- ¼ cup cilantro roughly chopped
- 2 teaspoons fresh mint thinly sliced
- ½ large lemon juiced
- 2 tablespoons tahini
- ¼ cup Kalamata olives
- 1 tablespoon roughly chopped pistachios
Instructions
- Preheat your grill to medium heat. Rub a grill basket generously with olive oil. Place the empty grill basket onto the grill while it's heating.
- Place the eggplant, zucchini, and red onion into a large bowl, and toss with the olive oil and a pinch of salt and pepper until evenly coated. Set aside.
- Combine the cumin, cinnamon, paprika, and allspice. Rub evenly onto both sides of the chicken and sprinkle with salt and pepper. Coat the outside of the chicken with a small amount of olive oil.
- Transfer the vegetables to the hot grill basket, and place the chicken on the grill beside the basket. Cook the chicken until no longer pink inside, about 10-12 minutes total, flipping once halfway through the cooking time. When you flip the chicken, stir the vegetables.
- Transfer the cooked chicken to a plate and cover with foil to keep it warm. Turn the grill heat up to medium-high, and cook the vegetables for another 7-10 minutes until tender and slightly charred, stirring halfway through.
- Transfer the cooked vegetables back into the large bowl. Add the tomato, cucumber, cilantro, and mint. Toss to coat evenly. Add the fresh lemon juice, toss to combine, and add in the tahini. Toss until the vegetables are coated and creamy.
- Slice the chicken breast. Divide the veggies and chicken between two bowls, followed by the olives and pistachios. Serve immediately.
