Grilled Chicken and Vegetable Stacks
Serves 4

4 chicken breast fillets, halved lengthwise
2 red bell peppers, quartered
1 eggplant, sliced lengthwise
2 small zucchinis, sliced lengthwise
3 Tbsp olive oil
2 Tbsp lemon juice
Sea salt and cracked black pepper
80 g (3 oz) arugula (rocket) leaves
1 Tbsp store bought pesto
1/2 cup whole-egg mayonnaise

Preheat a broiler or barbecue over high heat. Place the chicken, peppers, eggplant, zucchinis, oil, lemon juice, salt and pepper in a bowl and toss to coat. Cook the chicken for 3–4 minutes on the grill or barbecue before adding the peppers, eggplant and zucchinis and cooking until the chicken is golden and cooked through and the vegetables tender. To serve, place the chicken, vegetables and arugula in a stack on plates and serve topped with the combined pesto and mayonnaise.