Mediterranean Grilled Chicken and Vegetable Stacks
Delight in the vibrant flavors of the Mediterranean with these Grilled Chicken and Vegetable Stacks. This recipe features juicy grilled chicken breast paired with an array of perfectly charred vegetables, including sweet bell peppers, tender eggplant, and zucchini, all enhanced by a zesty lemon-olive oil dressing. Each stack is topped with fresh rocket and a creamy pesto-mayonnaise blend, making it the ideal dish for summer barbecues or light weeknight dinners. Impress your family and friends with this colorful, healthy, and visually stunning meal that's as nutritious as it is delicious.
4
Servings
210
Calories
11
Ingredients
Ingredients
chicken breast fillets
4 (halved lengthwise)
red capsicums (bell peppers)
2 (quartered)
eggplant
1 (sliced lengthwise)
zucchini
2 small (sliced lengthwise)
olive oil
3 tablespoons
lemon juice
2 tablespoons
sea salt
(to taste)
black pepper
(to taste)
rocket (arugula)
3 ounces (washed)
store-bought pesto sauce
1 tablespoon
whole-egg mayonnaise
1/2 cup
Instructions
1
Preheat a char-grill (broiler) or barbecue over high heat.
2
In a large mixing bowl, combine the chicken breast fillets, quartered red capsicums, sliced eggplant, sliced zucchini, olive oil, lemon juice, sea salt, and black pepper. Toss everything together until the chicken and vegetables are evenly coated.
3
Place the chicken fillets on the grill and cook for 3-4 minutes. Then, add the prepared vegetables to the grill.
4
Continue to grill the chicken and vegetables until the chicken is golden and cooked through, and the vegetables are tender and slightly charred, about 5-7 additional minutes. Make sure to flip the vegetables halfway through cooking for even grilling.
5
Once cooked, remove the chicken and vegetables from the grill. Allow them to rest for a couple of minutes.
6
To assemble, create stacks by layering the grilled chicken, followed by the grilled vegetables, and a handful of fresh rocket on each plate.
7
In a small bowl, mix the store-bought pesto sauce with the whole-egg mayonnaise to create a creamy topping.
8
Serve the stacks drizzled with the pesto-mayonnaise mixture and enjoy!
Nutrition Information
12g
Fat
5.5g
Carbs
22g
Protein
1.5g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is Mediterranean Grilled Chicken and Vegetable Stacks.
How many servings does this recipe make?
This recipe makes 4 servings.
What is the calorie count per serving?
Each serving contains 210 calories.
How much protein is in one serving?
There are 22g of protein per serving.
What is the fat content per serving?
The fat content is 12g per serving.
How many carbohydrates are in this dish?
There are 5.5g of carbohydrates per serving.
What is the fiber content of this recipe?
The dish contains 1.5g of fiber per serving.
How many ingredients are needed for this recipe?
A total of 11 ingredients are used.
What type of meat is required?
The recipe calls for 4 chicken breast fillets.
How should the chicken be prepared before cooking?
The chicken breast fillets should be halved lengthwise.
What vegetables are included in the stacks?
The vegetables include red capsicums (bell peppers), eggplant, and zucchini.
How do I prepare the red capsicums?
The red capsicums should be quartered.
How should the eggplant be sliced?
The eggplant should be sliced lengthwise.
What is the preparation for the zucchini?
Two small zucchini should be sliced lengthwise.
What ingredients make up the marinade?
The marinade consists of olive oil, lemon juice, sea salt, and black pepper.
What kind of greens are used in the assembly?
3 ounces of washed rocket (arugula) are used.
How is the creamy topping created?
By mixing store-bought pesto sauce with whole-egg mayonnaise.
What type of mayonnaise is recommended?
Whole-egg mayonnaise is recommended for this recipe.
How much pesto is needed for the topping?
One tablespoon of store-bought pesto sauce is required.
What cooking equipment can be used?
You can use a char-grill, broiler, or a barbecue.
What heat setting is required for the grill?
The grill should be preheated to high heat.
How long do the chicken fillets cook before adding vegetables?
The chicken should cook for 3 to 4 minutes before adding the vegetables.
How long do the vegetables and chicken cook together?
They should cook for an additional 5 to 7 minutes until the chicken is golden and the vegetables are tender.
Should the vegetables be flipped during grilling?
Yes, flip the vegetables halfway through for even grilling.
Should the meat and vegetables rest after cooking?
Yes, allow them to rest for a couple of minutes after removing them from the grill.
How are the stacks assembled?
Layer the grilled chicken, then the grilled vegetables, and finally a handful of fresh rocket.
How much olive oil is used in this recipe?
Three tablespoons of olive oil are used.
How much lemon juice is needed?
Two tablespoons of lemon juice are required.
What is the suggested occasion for this meal?
It is ideal for summer barbecues or light weeknight dinners.
Is this recipe considered healthy?
Yes, it is described as a colorful, healthy, and nutritious meal.