Chicken and Veggie Stack

Oh me, oh my. I am patting myself on the back for this one! Random little idea I had that combines two things I just can’t get enough of at the moment; pumpkin and eggplant.

This is SO easy, I’m almost embarrassed to blog it! But aren’t we all looking for easy mid week meals? I put the oven on high and chopped up the veg before I went to the gym, they got about 10 minutes of hot oven time then I turned it off before I left. Came home and they were ready and waiting for me. Showered and dinner on the table within half an hour of being home. BAM!

Serves: 1
Calories: 365

1/2 cup Pumpkin – cut into 1cm thick slices
1/2 cup Eggplant – cut into 1cm thick rounds
1/2 cup Zucchini – cut into 1cm thick rounds
Ground Cumin
Ground Coriander
100g Chicken and Herb Pattie from Lenard’s (or make your own) split and reworked into two patties
60g Plain Chobani (or any natural greek yoghurt)
20g Chutney of choice (I used Barkers Roasted Vegetable
1 tablespoon Lime juice
Fresh Coriander
Fresh Oregano
Spray Olive Oil

Roast the eggplant and pumpkin, seasoned with salt, pepper, ground cumin and ground coriander until soft and slightly browned all over. 180 degrees for about 15 to 20 minutes. 

Pan fry the zucchini and chicken patties in a little spray oil until cooked.

Meanwhile mix the chutney with the Chobani and lime juice. 

Assemble as you see fit  (don’t forget the herbs). Then smash it up and eat it! 


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