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BBQ Chicken and Vegetable Stacks (Serves 4)



4 Chicken Breast Fillets, halved lengthwise

2 Red Capsicum, quartered

1 Eggplant, thinly sliced

2 Small Zucchini, thinly sliced

3 tablespoons Olive Oil

2 tablespoons Lemon Juice

Sea Salt and Cracked Pepper

80g Rocket Leaves

1 tablespoon Pesto

½ cup Whole-Egg Mayonnaise



Step One - Preheat your BBQ grill and plate.

Step Two - Place the chicken, capsicum, eggplant and zucchini in a bowl with the oil, lemon juice, salt and pepper. Toss to coat.

Step Three - BBQ the chicken for 3–4 minutes or until cooked through. BBQ the capsicum, eggplant and zucchini until tender.

Step Four - Serve, placing the chicken, vegetables and rocket in a stack on plates and serve topped with the combined pesto and mayonnaise.

Alternately you could serve the vegetable stack alongside a Mick's Meat Barn Porterhouse, Rump, or Pork Chop, all ideal for the BBQ!

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