Recipe

Chargrilled Chicken And Vegetable Stack Recipe

Add Step-by-Step Photos	Wrigggit / All my dishes 1 year, 1 month ago This is a lovely, low fat, high protein and fibre, easy recipe that combines flavours the family will love. Serve with a crusty bread, and you are away! Prep:15m Cook:35m Servings:4	Wrigggit
	easy family lowfat chicken chargrill

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Ingredients

Olive oil cooking spray

350g butternut pumpkin, peeled and thinly sliced

1 large red capsicum. seeds removed and quartered

200g small mushrooms, sliced

4 chicken breast fillets

2 lemons, halved

200g low fat ricotta, crumbled

40g baby rocket leaves

Directions

Heat a chargrill pan, George Foreman Grill or frying pan over high heat

Remove pan from heat, spray with oil, and return to the heat

Cook pumpkin in batches for 4 mins on each side or until cooked through. Transfer to a large plate (No need to turn over if using a George Grill)

Add capsicum to pan and cook, skin side up, for 4mins or until tender. Turn and cook other side until skin changes

When cool enough to handle, remove skin from capsicum (if desired) and thinly slice

Add mushrooms to chargrill and cook til golden brown

Slice each chicken breast into 3 slices and season

Cook for 2-3 mins each side or until golden and cooked through

Transfer to plate and keep warm

Chargrill lemon halves

Place a chicken slice on each plate. Top with a third of the ricotta., mushrooms and some rocket leaves. Layer with remainder of ingredients wil all used. Serve with chargrilled lemon

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