Chilli Peppered Chicken Steaks With Mediterranean Goat’s Cheese Vegetable Stacks

Chilli Peppered Chicken Steaks With Mediterranean Goat’s Cheese Vegetable Stacks

  1. 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.
  2. 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.
  3. 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.