CHICKEN AND SUMMER VEGGIE STACKS
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These low carb chicken and summer veggie stacks make an impressive dinner! They’re fresh and light, with a yummy combination of flavours.

These low carb chicken and summer veggie stacks make an impressive dinner! They’re fresh and light, with a yummy combination of flavours.

Despite their gourmet appearance, these chicken and summer veggie stacks are very easy to put together. Get the family involved (and save yourself a job) by putting all the prepared ingredients on the table and getting everyone to build their own stack! 

 

PRINT RECIPE PDF

 

These low carb chicken and summer veggie stacks make an impressive dinner! They’re fresh and light, with a yummy combination of flavours.

CHICKEN AND SUMMER VEGGIE STACKS

Keyword: CHICKEN, MAIN MEALS
Difficulty: Easy
Ready In: 35 minutes
Serves: 4

These low carb chicken and summer veggie stacks make an impressive dinner! They’re fresh and light, with a yummy combination of flavours.

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Ingredients

CHICKEN AND SUMMER VEGGIE STACKS

  • 2 large tomatoes
  • 125 g fresh mozzarella (4.4oz)
  • 1 eggplant
  • 2 large brown onions
  • 4 boneless, skinless chicken thighs (600g/1lb 5oz)
  • 5 tsp olive oil, divided
  • 2 Tbsp brown sugar
  • 2 Tbsp balsamic vinegar
  • 1 tsp dried rosemary
  • 60 g baby spinach (2.1oz)
  • Handful fresh basil (optional)
  • 1/4 cup aioli (60ml) (optional)

Instructions

  1. Preheat oven to 190ºC (375ºF) fan bake. Line a large oven tray with baking paper.

  2. PREP INGREDIENTS

    Slice tomato and mozzarella into 8 x 0.5cm (0.2in) thick rounds. Cut eggplant into 8 x 1cm (0.4in) thick rounds. Don’t worry if you have extra slices, you can serve these on the side. Peel and thinly slice onions. Season chicken all over with salt and pepper.

  3. COOK INGREDIENTS

    Heat 1 teaspoon oil in a large frying pan over medium-high heat. Add chicken thighs and cook for a couple of minutes each side, until browned. Remove onto the prepared tray and bake for 15-20 minutes, until cooked through.

  4. Meanwhile, place onions in pan (add a drizzle of oil if there isn’t much fat left from the chicken). Reduce heat to medium and add sugar, vinegar and rosemary. Cook, stirring occasionally, for 10-15 minutes, until onions have softened and caramelised. You can add a splash of water to the pan if the onions are drying out and not tender.

  5. While onions caramelise, heat a large chargrill pan on medium-high. Brush eggplant slices with remaining oil and chargrill for 2 minutes each side, until tender.

  6. SERVE

    Season onions with salt and pepper to taste. Assemble stacks by placing an eggplant round on the base, followed by layers of baby spinach, tomato, mozzarella, caramelised onions and chicken. Follow my layers shown in the picture or create your own! Top with a second eggplant round, fresh basil and a dollop of aioli, if using.

Recipe Notes

WINE MATCH: A Riesling or Chardonnay.
GLUTEN-FREE OPTION: Make sure the aioli is gluten-free, if using.
INGREDIENT SWAPS: You could swap the chicken for steak or fish.
EQUIPMENT SWAP: If you don’t have a chargrill pan, use a regular frying pan instead.
BULK IT UP: If you feel this meal won’t fill you up, add some carbs with sliced, cooked kumara or a side of garlic bread.
STORING AND REHEATING: Store cooked chicken, eggplant and onions separate from uncooked ingredients. Reheat in the frying pan or microwave. Assemble stacks just before serving.

 

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