Roast Chicken And Vegetable Lasagne

Roast chicken pieces are a delicious filling for this healthy, low-fat lasagne.

The ingredient of Roast Chicken And Vegetable Lasagne

• 8 bought even sized slices chargrilled eggplant
• 4 bought whole chargrilled skinless red capsicums
• 1 large barbecued chicken
• 1 3 cup roughly torn fresh basil leaves
• 1 3 cup loosely packed fresh continental parsley leaves
• 6 sprigs fresh thyme leaves picked
• 1 4 large red onion thinly sliced
• 80ml 1 3 cup tomato juice
• 1 1 2 tbsp white wine vinegar
• 2 tsp extra virgin olive oil
• 1 large garlic clove crushed
• salt freshly ground black pepper

The Instruction of roast chicken and vegetable lasagne

• place the eggplant and capsicum in a single layer over two paper towels place a paper towel on top and press lightly to absorb excess oil set aside
• remove meat from chicken discarding wings skin and fat cut larger pieces into 1cm thick slices set aside
• place the basil parsley thyme and onion in a bowl and toss to combine
• to make dressing place tomato juice vinegar oil and garlic in a jug season with salt and pepper whisk to combine
• to serve place a slice of eggplant on each plate divide half the chicken over the eggplant slices divide half the herb mixture over the chicken and drizzle with a third of the dressing top each with a whole capsicum divide remaining chicken over the capsicum and top each with a slice of eggplant sprinkle each stack with remaining herb mixture and drizzle with remaining dressing

Nutritions of Roast Chicken And Vegetable Lasagne

fatContent: 303 53 calories
saturatedFatContent: 14 grams fat
carbohydrateContent: 3 5 grams saturated fat
sugarContent: 11 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 32 grams protein
sodiumContent: n a

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