Healthy and simple recipes ● Vegetable Timbal & Grilled Chicken

With warmer days arriving, the body calls for lightness. 
This recipe was designed as a starting point: a light, satisfying dish, rich in color, texture, and flavor — ideal for helping the body find its rhythm again and alleviating the bloating accumulated over the last few months.

It is a delicious way to include more vegetables and protein in your diet without falling into the salad rut.

Perfect for a balanced and tasty lunch — the kind that makes us feel good inside and out.

Let's get to the recipe:

• Ingredients for the vegetable timbale:
  
  • 1 medium zucchini, sliced
    
  • 1 small eggplant, sliced
    
  • 1 red bell pepper, cut into strips
    
  • Olive oil to taste
    
  • Sea Salt and black pepper to taste
    
  • Fresh thyme or dried oregano

• Ingredients for the chickpea cream:
  
  • 1 cup cooked chickpeas
    
  • 1 tablespoon tahini (or extra virgin olive oil)
  • Juice of ½ lemon
  • 1 small garlic clove (optional)
  • Water or vegetable broth to adjust texture
  • Sea Salt and cumin to taste

• Ingredients for the chicken:
  
  • 1 organic chicken breast
    
  • Juice of ½ lemon
  • 1 teaspoon olive oil
  • Sea Salt, black pepper, and garlic powder

• Ingredients for the mint and lemon vinaigrette:
  
  • Juice of 1 lemon
    
  • 3 tablespoons extra virgin olive oil
  • 1 handful of fresh chopped mint
  • Sea salt and freshly ground black pepper

• PREPARATION

1. Arrange the zucchini, eggplant, and bell pepper slices on a baking sheet. Drizzle with a little olive oil, season with salt, pepper, and thyme. Bake at 180°C (350°F) for 20–25 minutes until golden and tender.

2. Season the chicken breast with salt, pepper, garlic, and lemon juice. Grill in a pan with a drizzle of olive oil until golden and juicy. Cut into thin strips.

3. In a food processor, blend the chickpeas, tahini, lemon juice, garlic (if using), salt, and cumin. Gradually add water until you reach a creamy consistency. Set aside.

4. Mix all ingredients and set aside.

5. On a wide plate, spread a generous base of the chickpea cream. Layer the roasted vegetable slices on top to form the timbale. Add the grilled chicken on top or to the side. Drizzle with the fresh mint vinaigrette and serve with fresh green leaves.

This dish brings together what we value most: simplicity, lightness, beauty, and intention.
Perfect for sunny days and more conscious meals — which nourish the body and calm the digestive system.

An ideal suggestion for you if you want to regain your focus, reduce bloating, and feel healthy.