Chargrilled Chicken and Veggie Stack With Salsa Verde Recipe

This delicious light meal tastes amazing and is loaded with nutrition; rich in fibre whilst being low in energy and salt.

Details

Serves: 4

Number of ingredients: 12

To prep: 10 minutes

To cook: 20 minutes

Difficulty: Medium

2 cloves garlic, peeled

1/2 cup parsley

1/2 cup basil leaves

1 tablespoon capers, drained

2 tablespoons lemon juice

1 tablespoon water

2 small skinless chicken breasts

Olive or canola oil spray

450g Japanese, Kent or butternut pumpkin, peeled and cut into 3mm slices

1 eggplant, cut into 12x 3mm thick slices

2 red capsicum, seeded and quartered

1 zucchini, cut into 16x 5mm thick slices

32 basil leaves, extra

To make salsa verde, place garlic, parsley, basil, capers, lemon juice and water into the bowl of a food processor. Process until smooth and set aside.
Spray a barbecue, char-grill or griddle with oil and heat to high. Halve each chicken breast lengthways to form 4 thin breast steaks. Using a rolling pin, pound steaks between 2 sheets of plastic wrap to 5mm thickness. Cut each in half again to form 8 smaller steaks.
Place chicken in a small dish with half the salsa verde; stir to coat and set aside to marinate.
Place vegetables on heated grill and cook in batches for 2-3 minutes each side until lightly charred and just tender. Transfer to a large plate and cover loosely with foil to keep warm; repeat with remaining vegetables.
Respray grill and cook chicken for 2-3 minutes each side until cooked through.
To assemble each stack on a serving plate, layer a slice of eggplant, 4 basil leaves, 2 zucchini slices, 2 pumpkin slices, 1 piece capsicum and top with chicken.
Repeat layers again. Finish with an extra eggplant slice and top with a tablespoon of reserved salsa verde.
Serve immediately.