Healthy living

Chargrilled chicken and vegie stack with salsa verde

This fresh salsa verde is a great accompaniment to this delightful chicken recipe.

Preparation time: 10 minutes

Please note: this recipe requires a food processor

Cooking time: 20 minutes

Serves: 4

Ingredients

Salsa verde

  • 2 cloves garlic, peeled
  • 1/2 cup flat-leaf parsley
  • 1/2 cup basil
  • 1 tablespoon capers, drained (10 g)
  • 2 tablespoons lemon juice
  • 1 tablespoon water

Stack

  • 2 small skinless chicken breasts (400 g)
  • olive or canola oil spray
  • 450 g jap, kent or butternut pumpkin, peeled, cut into 3 mm thick slices
  • 1 eggplant, cut into12 x 3 mm thick slices
  • 2 red capsicum, deseeded, each cut into large flat quarters
  • 1 zucchini, cut into 16 x 5 mm thick slices
  • 32 basil leaves, extra

Method

1. 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. 

2. Spray a barbecue, char-grill or griddle with oil and heat to high. 

3. Halve each chicken breast lengthways to form 4 thin breast steaks. Using a rolling pin, pound steaks between 2 sheets of plastic wrap to 5 mm 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 and set aside to marinate. 

4. 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. 

5. 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

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.

Notes

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

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