Chargrilled Chicken & Vegetable Stack
February 04, 2019
"From our weekday newspaper The West Australian. Times are estimated. Please note that the full name of the recipe was Chargrilled Chicken and Vegetable Stack With Salsa Verde."
- Serving Size: 1 (288.8 g)
- Calories 339.8
- Total Fat - 2 g
- Saturated Fat - 0.6 g
- Cholesterol - 22.9 mg
- Sodium - 60.7 mg
- Total Carbohydrate - 76.4 g
- Dietary Fiber - 7.1 g
- Sugars - 5.6 g
- Protein - 12.5 g
- Calcium - 93.5 mg
- Iron - 4.3 mg
- Vitamin C - 36.9 mg
- Thiamin - 0.2 mg
To make salsa verde, place garlic, parsley, basil, capers, lemon juice and water into the bowl of a food processor and 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 and using a rolling pin, pound steaks between 2 sheets of plastic wrap to 5mm thickness and then cut each in half again to form 8 smaller steaks.
Place chicken in a small dish with half the salsa verde; stir to coat and set aside to marinate.
Place vegetables on heated grill and cook in batches for 2-3 minutes each side until lightly charred and just tender and then 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 and finish with an extra eggplant slice and top with a tablespoon of reserved salsa verde and serve immediately.
Cover dish, refrigerate and marinate chicken for as long as time permits, from 30 minutes to overnight.
This salsa verde can add zing to a multitude of other dishes, from a simple salad to a roast dinner.
Tips & Variations
No special items needed.