Roast chicken pieces are a delicious filling for this healthy, low-fat lasagne.
The ingredient of Roast chicken and vegetable lasagne
- 8 bought even-sized slices chargrilled eggplant
- 4 bought total chargrilled skinless red capsicums
- 1 large barbecued chicken
- 1/3 cup a propos torn roomy basil leaves
- 1/3 cup loosely packed blithe continental parsley leaves
- 6 sprigs open thyme, leaves picked
- 1/4 large red onion, thinly sliced
- 80ml (1/3 cup) tomato juice
- 1 1/2 tbsp white wine vinegar
- 2 tsp other virgin olive oil
- 1 large garlic clove, crushed
- Salt & freshly arena black pepper
The instruction how to make Roast chicken and vegetable lasagne
- 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.
- Remove meat from chicken, discarding wings, skin and fat. Cut larger pieces into 1cm-thick slices. Set aside.
- Place the basil, parsley, thyme and onion in a bowl and toss to combine.
- To make dressing, place tomato juice, vinegar, oil and garlic in a jug. Season as soon as salt and pepper. disturb to combine.
- 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 lasagnecalories: 303.53 calories
fatContent: 14 grams fat
saturatedFatContent: 3.5 grams saturated fat
carbohydrateContent: 11 grams carbohydrates
proteinContent: 32 grams protein