Baked Chicken & Veg Stack

CALS: 461 | C50G | P8G | P51G 
*serves 2

INGREDIENTS:

• 2 chicken breasts, sliced

• spinach leaves

• 150g mushrooms, sliced

• half eggplant, sliced

• 1 medium sweet potato

• 8 asparagus spears

• tomato paste/ diced tomatoes/ sundried tomato puree

• black pepper

• oregano

• garlic, minced

• italian herbs

• chilli flakes

• olive oil spray

INSTRUCTIONS:

Preheat oven to 400F (200C)

1. Peel sweet potatoes, dice and add to saucepan

2. Boil until tender

3. Meanwhile, line two oven trays with parchment paper

4. Slice chicken breast and sprinkle with chilli flakes, black pepper and oregano

5. Place onto oven tray and set aside

6. Slice eggplant and mushrooms, sprinkle with olive oil, black pepper and chilli flakes and add to separate baking tray

7. Bake for 20-30 minutes

8. Place asparagus spears into boiling water in shallow pan for approx. 10 minutes or until tender

9. Remove spears from pan, heat garlic and olive oil in pan and then pan fry for a further 2-3 minutes

10. Remove sweet potato from saucepan and mash to desired consistency

11. Remove vegetables and chicken from the oven

12. Line plate with spinach leaves, then layer in the following order:
    – eggplant – tomato paste – mash – mushrooms – chicken (repeat)

13. Top with asparagus spears

14. OPTIONAL: circle serving plate with siracha sauce or basil pesto

15. Serve and enjoy!