Chilli Peppered Chicken Steaks With Mediterranean Goat’s Cheese Vegetable Stacks
- Spray the grill with the low-fat spray and then place the vegetables on the hot plate, seasoning them as you add them with sea salt and black pepper.
- Cook them until they are nearly soft, turning them regularly, and then start to make the stacks, by placing a tomato and/or a slice of aubergine (but not the onions, as they will break up) on the bottom and building the vegetable stack, adding two slices/discs of goat’s cheese as you go. Leave the stacks on the hot plate until the cheese has melted slightly and then serve.
- You should get 4 large stacks of vegetables, one per person, to serve with grilled chicken, meat or fish, or as part of a vegetarian meal. Serve 2 stacks per person for a veggie meal with salad and crusty bread.
Note : The total calorie count for all of the ingredients is 277 calories, making each stack only 69 calories per serving.