Chicken & Vegetable Napoleon
Serving size: 4
Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes
Layers of feta cheese, eggplant, zucchini, tomato, onion and NatureRaised Farms® Gluten Free Chicken Patty with a sweet potato mash and baby kale.
4 NatureRaised Farms® Gluten Free Chicken Patties
1 (7 ounce) sweet potato, microwavable
½ teaspoon kosher salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
½ white onion, thinly sliced
½ medium zucchini, sliced 4 into panels lengthwise
½ eggplant, slice into 4 rounds
1 tomato, slice into 4 rounds
Additional salt and pepper to taste
1 cup baby kale
½ cup crumbled feta cheese
- Preheat oven at 350°F. Place chicken patties on a baking sheet and cook for 20-25 minutes.
- While heating the chicken, cook the sweet potato according to package instructions. Peel the skin and mash with salt, pepper and garlic powder. Set aside, keep warm.
- Spray a large non-stick skillet with cooking spray and heat over medium-high. Cook the sliced onions for 3-5 minutes season with salt and pepper, remove from skillet. In the same skillet, cook the zucchini and eggplant for 5-7 minutes, season with salt and pepper, remove from skillet. Lastly, in the same skillet, char the tomato slices for 1-2 minutes on each side, remove from skillet.
- Assemble each stack by layering all cooked ingredients on top of the chicken patties. Start with sweet potato mash, onions, zucchini, eggplant and tomato. Place back into the oven for 5 minutes. Carefully remove the stacks and plate on a bed of baby kale topped with feta cheese.