Day 7: Lunch

CHICKEN AND VEGETABLE MELT

• 100g chicken tenderloins, halved through centre
• 1⁄8 small eggplant, cut into 1 round
• 1⁄4 zucchini, halved crossways, then cut lengthways into 3mm thick slices
• 2 slices Helga’s Gluten-Free Mixed Grain Bread
• 1⁄4 large tomato, sliced into thin rounds
• 25g mozzarella, grated

GREEN TAPENADE

• 1⁄4 cup baby spinach leaves
• 20g pitted Sicilian green olives
• 1⁄4 tbsp pumpkin seeds (pepitas), toasted
• finely grated zest and juice of 1⁄4 small lemon
• 1⁄2 tsp of garlic-infused olive oil

• To make the green tapenade, place all the ingredients in a small food processor and blend until smooth, adding a little water if required to loosen it. Season to taste with freshly ground black pepper.
• Heat a large chargrill pan over high heat. Add the chicken and cook for four minutes on each side or until cooked and golden, then transfer to a plate. Add the eggplant and zucchini slices and cook for two minutes on each side or until just tender.
• Preheat the oven grill to high. Grill the bread on one side for 30 seconds or until golden. Turn one slice over and leave it on the grill tray. Remove the remaining slice and spread the uncooked side with some of the green tapenade, then top with the warm chargrilled chicken, vegetables, tomato slices and mozzarella.
• Return it to the grill and cook for 30 seconds. Remove the plain toasted bread slice and continue to grill the topped bread for one to two minutes or until the cheese has melted. 
• Dollop the remaining tapenade over the melt and place the toasted bread slice on top. Serve warm.

Healthy Snacks

• 1 tub natural yoghurt + 20g chia seeds
• Antipasto plate (20g pistachios + ¼ cup artichoke hearts in brine + 6 medium pitted olives + 4 bambini bocconcini balls + 20g roasted capsicum / Pumpkin + 2 vita wheat broken into pieces + 20g hummus mixed with 2tsp lemon juice)
• 1 medium banana

*Allow for up to 3 serves from your healthy snack list each day.