Grilled Chicken & Vegetable Stacks with Yoghurt and Mint Dressing

Steps

1. Preheat oven to 200oC. Line an oven tray with baking paper. Prepare ingredients. Mince garlic; chop thyme leaves; slice kumara into 1cm rounds; slice capsicum 2cm; slice courgette and eggplant 1cm lengthways; crumble feta. Set all aside.
2. Pat chicken dry and cut into steaks. To do this, place your hand flat on top of chicken and slice through horizontally to make two thin steaks. Add to a bowl with minced garlic, thyme and lemon zest and juice.
3. Toss kumara, capsicum, courgette and eggplant with a drizzle of olive oil on prepared tray and lay in a single layer. Season well and roast for 20-25 minutes until vegetables are tender. Turn once during cooking.
4. When vegetables have 10 minutes remaining, heat a drizzle of oil in a medium fry-pan on medium-high heat. Season chicken and cook for 2-3 minutes each side or until golden and cooked through. Set aside to rest then slice thickly against the grain.
5. Roughly chop first measure of mint and add to a small bowl with yoghurt, mix to combine.
6. To serve, layer kumara, chicken, grilled vegetables, spinach and some feta on each plate. Spoon over yoghurt mint dressing. Garnish with feta and mint.