Chicken and zucchini caprese salad

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(2)
Lunch & Light Meals
4 peopleServes
4
Prep   15 min
Cook   20 min
  • Zucchini, 4 medium, thinly sliced lengthways
  • Chicken tenderloin, lean, raw, 400 g, halved length ways, seasoned with pepper
  • Tomato, 6 medium, thinly sliced into rounds
  • Bocconcini, 100 g, torn
  • Basil, 1 cup(s)
  • Sourdough, wholegrain, 2 slice(s), toasted and halved
  • Olive oil, extra virgin, 2 tablespoon(s)
  • Balsamic vinegar, ⅓ 250ml cup(s)

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 & Cereals0.5
Vegetables2.5
Fruit0
Dairy1
Healthy Fats & Oils2
Indulgences0
Calories365
Protein31.6 g
Total fat14.9 g
- Saturated fat4.5 g
Total carbohydrates18.5 g
- Total sugars11.4 g
Fibre5.3 g
Sodium173 mg

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