Grilled chicken and vegetable stacks

2015-06-21
  • Yield : 2-plates
  • Servings : 2 people
  • Prep Time : 15m
  • Cook Time : 20m
  • Ready In : 35m

Grilled chicken and vegetable stacks
Simple grilled chicken and vegetable stacks can make a quick meal any time. A variety of vegetables can be used in the stack and the chicken breasts can be spiced differently to bring on unique flavors to the chicken.

Method

Step 1

Rub the barbecue marinade on the chicken and set aside. Add a little salt too if you do not have it in the rub.

Step 2

Make 4 mm slices for the aubergines,zucchini and quarter the peppers. Mix the lemon juice, olive oil, salt and pepper and set aside. Chop the baby tomatoes in half and dress with a tea spoon of olive oil and a pinch of salt.

Step 3

Heat up a griddle pan and sprinkle some oil on it. Set on medium heat and spread the breast pieces over the pan. Cook for 2-3 minutes on each side till they are nice and brown on both sides. Baste the chicken with the remaining rub as you cook.

Step 4

Take the chicken out. Put some more olive oil on the pan and spread the vegetables on the griddle along with the juices in the marinade.

Step 5

Cook till the aubergines and zucchini are soft and charred. They peppers need to be cooked till they char and are cooked but firm. Set aside.

Step 6

Make a stack with the chicken, aubergines, zucchini, peppers and the salad. Mix the cherry tomatoes with the basil oil and sprinkle over the stack. Serve warm.

My Notes
1. The chicken breast, halved length wise is a very useful cut as it cooks quickly and plates easily in the stack.
2. The marinade for the chicken can be varied as your cuisine of choice. Even a simple salt, pepper and some spices crushed together works great as a marinade for the chicken.
3. I have used a grill pan to cook this. A covered barbecue can also be used. By all means use it if you have the time to set one up.

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