Roast chicken and vegetable lasagne

Roast chicken and vegetable lasagne


Roast chicken pieces are a delicious filling for this healthy, low-fat lasagne.

The ingredient of Roast chicken and vegetable lasagne

  1. 8 bought even-sized slices chargrilled eggplant
  2. 4 bought total chargrilled skinless red capsicums
  3. 1 large barbecued chicken
  4. 1/3 cup a propos torn roomy basil leaves
  5. 1/3 cup loosely packed blithe continental parsley leaves
  6. 6 sprigs open thyme, leaves picked
  7. 1/4 large red onion, thinly sliced
  8. 80ml (1/3 cup) tomato juice
  9. 1 1/2 tbsp white wine vinegar
  10. 2 tsp other virgin olive oil
  11. 1 large garlic clove, crushed
  12. Salt & freshly arena black pepper

The instruction how to make Roast chicken and vegetable lasagne

  1. Place the eggplant and capsicum in a single increase greater than two paper towels. Place a paper towel in relation to height and press lightly to make smile excess oil. Set aside.
  2. Remove meat from chicken, discarding wings, skin and fat. Cut larger pieces into 1cm-thick slices. Set aside.
  3. Place the basil, parsley, thyme and onion in a bowl and toss to combine.
  4. To make dressing, place tomato juice, vinegar, oil and garlic in a jug. Season as soon as salt and pepper. disturb to combine.
  5. To serve, place a slice of eggplant concerning each plate. Divide half the chicken more than the eggplant slices. Divide half the herb join up more than the chicken and drizzle later than a third of the dressing. pinnacle each in the manner of a entire sum combination capsicum. Divide unshakable chicken over the capsicum and peak each in the same way as a slice of eggplant. Sprinkle each stack subsequently long-lasting herb mix and drizzle next remaining dressing.

Nutritions of Roast chicken and vegetable lasagne

calories: 303.53 calories
fatContent: 14 grams fat
saturatedFatContent: 3.5 grams saturated fat
carbohydrateContent: 11 grams carbohydrates
proteinContent: 32 grams protein

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