Perfectly Fresh Italian Recipes

Written By: Kayla Chambers

Gluten-Free Balsamic Marinated Chicken & Eggplant
Eggplants grill incredibly well, the results giving you a vegetable crunchy on the outside yet creamy on the inside. The eggplants in this recipe are made even better with a pepper, garlic, and balsamic marinade. Mix the eggplant with marinated chicken and you have a fulfilling, low carb and gluten-free dinner for four!


  • 1 large eggplant, sliced
  • 6 tbsps. olive oil
  • 4 garlic cloves, minced/span>
  • 4 tbsps. balsamic vinegar
  • Salt and freshly ground black pepper to taste

Grilled Chicken

  • ¼ cups extra-virgin olive oil
  • ¼ cups balsamic vinegar
  • 2 cloves garlic, minced
  • 1 tbs. Italian seasoning
  • 1 tsp. salt
  • ½ tsps. freshly ground pepper
  • 1-1¼ pounds boneless, skinless chicken breast


In a small bowl combine the following ingredients for grilled chicken and mix well: oil, vinegar, garlic, Italian seasoning, salt, and pepper. Place the chicken in a plastic bag, add the marinade and refrigerate for at least 1 hour (longer for more tenderization and flavor), set aside. In a small bowl, mix together the following ingredients for grilled eggplant: olive oil, garlic, balsamic vinegar, salt, and pepper. In a Ziploc bag, combine the eggplant slices and marinade. Let sit for at least 15 minutes. Preheat grill to medium-high heat. Remove chicken from marinade and pat dry. Place chicken on the grill and cook 4 to 8 minutes per side, turning once. Remove chicken and set aside. Place eggplant on the grill and cook for 2 to 3 minutes per side. If any leftover marinade is available brush or drizzle over cooked eggplant and chicken if desired.

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