Preheat the oven to 200°C (180°C fan-forced).
Heat a large chargrill pan over high heat. Lightly spray the zucchini, eggplant and pumpkin on both sides with olive oil. Chargrill, in four batches, for 3 to 4 minutes or until just tender and golden.
Slice the chicken breast in half horizontally, then place the pieces between two sheets of baking paper and pound with a meat mallet until 2 mm thick. Sprinkle with the dried herbs and season with freshly ground black pepper.
Lightly spray a 30 cm x 20 cm baking dish with olive oil. Spoon a little of the passata over the base of the dish. Top with a layer of chicken, some baby spinach leaves and then a layer of chargrilled vegetables. Spoon over more passata to cover evenly, then repeat the layers with the remaining chicken, baby spinach, vegetables and passata, finishing with a final layer of passata. Sprinkle the top with almonds.
Bake for 30 minutes or until the chicken is cooked through and golden. Serve with rocket leaves tossed in balsamic.
Nutrition facts per serve
Makes 4 serves
Note: If food units vary from the book, be guided by the following food units.
|Meat & Protein||1.5|
|Bread & Cereals||0|
|Healthy Fats & Oils||1|
|Total fat||9 g|
|- Saturated fat||1.5 g|
|Total carbohydrates||26.7 g|
|- Total sugars||21.5 g|