Log in
Grilled Chicken and Vegetable Stacks
Ingredients
- 4 Chicken breast filets, halved lengthwise
- 2 red bell peppers, quartered
- 1 eggplant, sliced lengthwise
- 2 small zucchini, sliced lengthwise
- 3 T. olive oil
- 2 T. lemon juice
- Sea salt
- Cracked black pepper
- 3oz arugula leaves
- 1 T. pesto (store-bought or homemade!)
- ½ cup mayonnaise
Instructions
- Preheat a grill (broiler or grill pan) over high heat.
- Place the chicken, bell peppers, eggplant, zucchini, oil, lemon juice, salt and pepper in a bowl and toss to coat.
- Cook the chicken for 3-4 minutes on the grill before adding the bell peppers, eggplant and zucchini and cook until the chicken is golden and cooked through and the vegetables tender.
- While chicken and vegetables are cooking, mix together pesto and mayonnaise.
- To serve, place the chicken, vegetables and arugula in a stack on plates and serve topped with the pesto mayonnaise.
Adapted from Donna Hay
Adapted from Donna Hay
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/