grilled chicken and vegetable stacks
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grilled chicken and vegetable stacks
  • 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
  • 80g rocket (arugula) leaves
  • 1 tablespoon store-bought pesto
  • ½ cup (150g) whole-egg mayonnaise