Serves 4

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INGREDIENTS

1 Tbsp. crushed garlic

1 ½ Tbsp. olive oil

4 x 80g chicken breast fillets

2 Tbsp. pesto

1 Tbsp. lemon juice

2 Tbsp. natural yoghurt

1 small eggplant, cut into 8 slices

1 large red capsicum, cut into 4 segments

2 small zucchinis, halved lengthways

4 multigrain rolls, fresh or toasted

 

METHOD

1. Mix garlic and oil together and brush generously over chicken breasts. Cover and refrigerator for at least 30minutes.

2. Mix pesto, lemon juice and yoghurt together. Set aside.

3. On a hot barbeque grill, cook the eggplant, capsicum, zucchini and chicken fillets until cooked through and lightly charred on each side. Set aside and keep warm.

4. Cut open the rolls and spread the pesto and yoghurt mixture over each half. Fill with zucchini, capsicum, eggplant and chicken.

 

PER SERVE: 1860kJ, protein 30g, total fat 17.4g (sat. fat 2.9g), carbs 37g, fibre 9g, sodium 526mg, low GI