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Chargrilled Chicken & Vegie Stack With Salsa Verde
Prep: 10 min
Cook: 20 min
Servings: 4
This fresh salsa verde is a great accompaniment to this delightful chicken.


  • 2 cloves garlic, peeled
  • 1/2 cup parsley
  • 1/2 cup basil leaves
  • 1 tbs capers, drained
  • 2 tbs lemon juice
  • 1 tbs water
  • 2 small skinless chicken breasts
  • olive or canola oil spray
  • 450 g Japanese, Kent or butternut pumpkin, peeled and cut into 3mm slices
  • 1 eggplant, cut into 12x 3mm thick slices
  • 2 red capsicums, seeded and quartered
  • 1 zucchini, cut into 16x 5mm thick slices
  • 32 basil leaves, extra


  1. To make salsa verde, place garlic, parsley, basil, capers, lemon juice and water into the bowl of a food processor. Process until smooth and set aside.
  2. Spray a barbecue, char-grill or griddle with oil and heat to high. Halve each chicken breast lengthways to form 4 thin breast steaks. Using a rolling pin, pound steaks between 2 sheets of plastic wrap to 5mm thickness. Cut each in half again to form 8 smaller steaks.
  3. Place chicken in a small dish with half the salsa verde; stir to coat and set aside to marinate.
  4. Place vegetables on heated grill and cook in batches for 2-3 minutes each side until lightly charred and just tender. Transfer to a large plate and cover loosely with foil to keep warm; repeat with remaining vegetables.
  5. Respray grill and cook chicken for 2-3 minutes each side until cooked through.
  6. To assemble each stack on a serving plate, layer a slice of eggplant, 4 basil leaves, 2 zucchini slices, 2 pumpkin slices, 1 piece capsicum and top with chicken.
  7. Repeat layers again. Finish with an extra eggplant slice and top with a tablespoon of reserved salsa verde.
  8. Serve immediately.

Cover dish, refrigerate and marinate chicken for as long as time permits, from 30 minutes to overnight.
This salsa verde can add zing to a multitude of other dishes, from a simple salad to a roast dinner.


Add other chargrilled vegetables such as field mushrooms or sweet potato.

Healthy tip!

Still hungry? Try a side of salad or vegies before going for seconds.

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Nutrition Information

per serving per 100g
Energy 948 kJ 222 kJ
227 Cal 53 Cal
Protein 24.1 g 5.6 g
Fat, total 4.9 g 1.2 g
— saturated 1.1 g 0.2 g
Carbohydrate 15.9 g 3.7 g
— sugars 14.6 g 3.4 g
Sodium 73.2 mg 17.1 mg
Fibre 11.3 g 2.6 g

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    Posted on: 26 Jul 16

Rating (1 ratings)