Roast chicken with heirloom eggplant and melon salad

Paleo, Gluten Free

2 Servings, 500 Calories/Serving

40 Minutes

The combination of eggplant and melon is unusual, but we promise you’re in for a treat. The sweet, crisp melon is a perfect foil for the mellow, tender roasted eggplant. Fresh mint and balsamic vinegar bring the flavors into balance and turn this into a salad you’ll want to make again.


  • Two boneless-skin-on chicken breasts
  • 1 teaspoon sumac
  • 1 pound heirloom eggplants
  • Small bunch fresh mint
  • ½ cantaloupe
  • ½ ounce pitted dry-cured black olives
  • 1 tablespoon balsamic vinegar



Sear chicken

Heat oven to 425°F. Season chicken on both sides with salt, pepper, and sumac. In a medium frying pan, heat 1 tablespoon oil over medium heat until hot but not smoking. Add chicken breasts, skin-side down, and cook, turning once, until skin is crisp and beginning to brown, about 5 minutes each side.
  • While the chicken sears:
  • Cut eggplant in ½-inch diagonal slices. In a colander, toss eggplant slices with a generous dose of salt and let stand to extract some of the water.
  • Rinse and dry the mint. Pick the leaves from the stems.


Roast chicken, eggplant

Coat a baking sheet with a thin layer of oil. Transfer chicken to oiled baking sheet. Rinse the eggplant, pat dry and spread in an even layer on baking sheet with the chicken. Roast until the chicken is cooked through and the eggplant is tender and browned, about 20 minutes. While the chicken and the eggplant cook, prepare the melon salad.


Make cantaloupe salad

Peel the melon, cut into quarters, and cut each quarter into ¼-inch thick slices. Rough chop the olives and the mint. In a small bowl, combine the vinegar with 1 tablespoon oil. In a mixing bowl, combine the cantaloupe slices, cooked eggplant, chopped olives and mint with dressing and toss gently.



Put one chicken breast on each plate and serve with cantaloupe salad on the side.

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