Grilled Chicken and Vegetable Stacks

Grilled Chicken and Vegetable Stacks
Serves 4
  1. 4 Chicken breast filets, halved lengthwise
  2. 2 red bell peppers, quartered
  3. 1 eggplant, sliced lengthwise
  4. 2 small zucchini, sliced lengthwise
  5. 3 T. olive oil
  6. 2 T. lemon juice
  7. Sea salt
  8. Cracked black pepper
  9. 3oz arugula leaves
  10. 1 T. pesto (store-bought or homemade!)
  11. ½ cup mayonnaise
  1. Preheat a grill (broiler or grill pan) over high heat.
  2. Place the chicken, bell peppers, eggplant, zucchini, oil, lemon juice, salt and pepper in a bowl and toss to coat.
  3. 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.
  4. While chicken and vegetables are cooking, mix together pesto and mayonnaise.
  5. 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/

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