Grilled Chicken and Vegetable Stacks
"A wonderful chicken dish served with lovely grilled vegetables."
- Ready In:
- 19mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 4 chicken breast fillets, halved lengthwise
- 2 red capsicums, quartered (bell peppers)
- 1 eggplant, sliced lengthwise
- 2 small zucchini, sliced lengthwise
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- sea salt
- black pepper
- 3 ounces rocket (arugula)
- 1 tablespoon store-bought pesto sauce
- 1⁄2 cup whole-egg mayonnaise
directions
- 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.
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RECIPE SUBMITTED BY
I live in Victoria, British Columbia. I am happily married to the most wonderful guy on earth:) Aside from being a wanna be chef, I am also a wanna be children's book author, and a famous crooner in the shower aside from being a frustrated painter/illustrator and a real trying hard golfer.
I love experimenting with different dishes from countries all over the world. I am constantly experimenting with new recipes and different types of fresh herbs and spices.
I collect cookbooks and magazines. Most of the recipes I've posted and I will be posting are from the different magazines such as Bon Appetite, Chatelaine, Cucina, Hello, Home Maker and Gourmet. I will also try to post recipes that I've grown up with as well as those that came from family and friends.