GRILLED CHICKEN & VEGETABLE STACK
4 chicken breast fillets, halved lengthwise
2 red capsicum (bell peppers), quartered
1 eggplant (aubergine), sliced
2 small zucchini (courgettes), sliced
3 tablespoons olive oil
2 tablespoons lemon juice
sea salt and cracked black pepper
80 g rocket (arugula) leaves
½ cup of Tzatziki (See other Recipes)
Preheat a char-grill pan or barbecue over high heat. Place the chicken, capsicum, eggplant, zucchini, oil, lemon juice, salt and pepper in a bowl and toss to coat.
Char-grill or barbecue the chicken for 3–4 minutes or until cooked through. Char-grill or barbecue the capsicum, eggplant and zucchini until tender.
To serve, place the chicken, vegetables and rocket in a stack on plates and serve topped with the tzatziki.
Serves 4 people.