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| Prep | 15 min | |
| Cook | 20 min |
Method
To make the dressing, whisk together all the ingredients in a jug. Season with freshly ground black pepper.
Heat a large chargrill pan over high heat. Add half the zucchini and cook, turning occasionally, for 4 minutes or until golden and cooked. Transfer to a plate and repeat with the remaining zucchini. Add the chicken to the pan and cook, turning occasionally, for 8 minutes or until golden and cooked through. Transfer to the plate.
Evenly layer the zucchini, tomato, chicken, bocconcini and basil on serving plates and drizzle with the dressing. Season with freshly ground black pepper and serve warm with the toast.
The CSIRO Low-Carb Diet Quick & Easy by Grant Brinkworth and Pennie Taylor, Published by Macmillan Australia, Price $34.99, Photography by Rob Palmer.
Nutrition facts per serve
Makes 4 serves
Note: If food units vary from the book, be guided by the following food units.
| Meat & Protein | 1 |
| Bread & Cereals | 0.5 |
| Vegetables | 2.5 |
| Fruit | 0 |
| Dairy | 1 |
| Healthy Fats & Oils | 2 |
| Indulgences | 0 |
| Calories | 365 |
| Protein | 31.6 g |
| Total fat | 14.9 g |
| - Saturated fat | 4.5 g |
| Total carbohydrates | 18.5 g |
| - Total sugars | 11.4 g |
| Fibre | 5.3 g |
| Sodium | 173 mg |
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