Chargrilled chicken and veggie stack with salsa verde This delicious light meal tastes amazing and is loaded with nutrition; rich in fibre whilst being low in energy and salt. Main Details Serves: Serves 4Number of ingredients: 12 IngredientsTo prep: 10 Minutes PrepTo cook: 20 Minutes CookDifficulty: Medium Nutrition per servingEnergy : 948kJProtein: 24.1gFat (total): 4.9- Saturated Fat : 1.1gCarbohydrate (total): 15.9g- Sugar: 14.6gFibre : 11.3gSodium: 73.2mg Ingredients 2 cloves garlic, peeled 1/2 cup parsley 1/2 cup basil leaves 1 tablespoon capers, drained 2 tablespoons lemon juice 1 tablespoon water 2 small skinless chicken breasts Olive or canola oil spray 450g Japanese, Kent or butternut pumpkin, peeled and cut into 3mm slices 1 eggplant, cut into 12x 3mm thick slices 2 red capsicum, seeded and quartered 1 zucchini, cut into 16x 5mm thick slices 32 basil leaves, extra Method 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. 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. Place chicken in a small dish with half the salsa verde; stir to coat and set aside to marinate. 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. Respray grill and cook chicken for 2-3 minutes each side until cooked through. 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. Repeat layers again. Finish with an extra eggplant slice and top with a tablespoon of reserved salsa verde. Serve immediately.