Chargrilled chicken and veggie stack with salsa verde - Healthier. Happier.

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Salsa Verde

  • 2 cloves garlic, peeled
  • ½ cup parsley (continental)
  • ½ cup basil leaves
  • 1 tablespoon capers, drained (10g)
  • 2 tablespoons lemon juice
  • 1 tablespoon water

Stack

  • 2 small skinless chicken breasts (400g)
  • olive or canola oil spray
  • 450g Japanese, Kent or butternut pumpkin, peeled and cut into 3mm slices
  • 1 medium (460g) eggplant, cut into 12 x 3mm thick slices
  • 2 red medium capsicum, seeded and quartered, each cut into large flat quarters
  • 1 (195g) zucchini, cut into 16 x 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, cover dish, refrigerate and marinate for as long as time permits, from 30 minutes to overnight.
  • 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.

Hint

This salsa verde can add zing to a multitude of other dishes, from a simple salad to a roast dinner.

Process

Chargrilled chicken and veggie stack with salsa verde

Step 1

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Step 3

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Step 4

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Step 5

Step 5

Alternatives

  • Alternatives

Storage Suggestions

  • Add other chargrilled vegetables such as field mushrooms or sweet potato.

Equipment List

  • Food processor
  • Char-grill or barbeque
  • Rolling pin
  • Sharp knife
  • Chopping board
  • Small bowl
  • Large plate
  • Serving plates
  • Spoon

Acknowledgements

Recipe from LiveLighter® campaign © State of Western Australia 2013 reproduced with permission.

Nutrition Information


557g Quantity per serving Quantity per 100g
Energy 1046kJ 188kJ
Protein 29.4g 5.3g
Fat, total 4.5g 0.8g
— Saturated 0.65g 0.1g
Carbohydrate 17.7g 3.2g
— Sugars 15.5g 2.8g
Fibre 9.4g 1.7g
Sodium 142.7mg 25.6mg
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