Grilled Chicken and Vegetable Stacks
Find a Conversation
Grilled Chicken and Vegetable Stacks
| Sat, 09-01-2007 - 9:16am |
Grilled Chicken and Vegetable Stacks


4 chicken breast fillets, halved lengthwise
2 red capsicums (bell peppers), quartered
1 eggplant, sliced lengthwise
2 small zucchinis, sliced lengthwise
3 tablespoons olive oil
2 tablespoons lemon juice
Sea salt and cracked black pepper
3 ounces rocket leaves (arugula)
1 tablespoon store-bought pesto
8 tablespoons mayonnaise

If you're tired of hearing your family whine, "Chicken? Not again!" it may be time to refresh your recipe box. Australian cooking sensation Donna Hay has just the trick.

Serving: 4
Serving: 4
Preheat a char-grill (broiler) or barbecue over high heat. Place the chicken, capsicums, eggplant, zucchinis, oil, lemon juice, salt and pepper in a bowl and toss to coat. Cook the chicken for 3-4 minutes on the grill or barbecue before adding the capsicums, eggplant and zucchinis and cooking until the chicken is golden and cooked through and the vegetables tender. To serve, place the chicken, vegetables and rocket in a stack on plates and serve topped with the combined pesto and mayonnaise.


