Chicken on summer vegetables

60 min

14 min



2 pc. Chicken breast

1/2 pc. Zucchini

1/2 pc. Eggplant

1 pc. Carrot

1 pc. Bell pepper red

1 pc. Bell pepper yellow

1 pc. Onion

2 pc. Garlic clove


1 pc. Lemon

4 tbsp Olive oil

Crema di balsamico

Chicken on summer vegetables




Chicken breast with fresh summer vegetables. Light, healthy and just perfect when it's just too hot outside for anything heavy.





  1. Cut zucchini, eggplant, carrot, peppers and onion into roughly walnut-sized pieces and chop garlic finely.
    Season everything with olive oil and salt and set aside.



  1. Put the vegetable mixture on a drip tray. Preheat the Otto Grill on a low flame for 3 minutes and then grill the vegetables on Meat-O-Meter level 5 for 7 minutes. Every few minutes turn everything around.

  2. Put the drip tray with the vegetables at the very bottom. Lightly salt the breast and place it on the grate with the skin side up. On Meat-O-Meter Level 5 Roast the skin for one minute. Then turn the breast and cook for 5 minutes. How to turn the skin side up and continue cooking for 1 minute. Turn off the grill and let it cook for 2 minutes. Season with a little olive oil, lemon juice, salt and pepper. Serve with parsley and crema di balsamic, enjoy.

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