Dairy Free

Gluten & Grain Free

Egg Free

Low Disaccharide

Serves: 2

Prep time: 10 mins

Cooking time: 40 mins


  • 2 chicken breasts, cut in halves lengthwise
  • 1 large eggplant, sliced into 4
  • 1 jar (350g) leggo’s stir through
  • 1 can(400g) crushed tomatoes
  • 1/2 cup almond meal
  • 1 large onion, chopped 
  • 12 olives, stoned and chopped
  • Spray oil
  • 1 tbsp chilli sauce (optional) 
  • 1/2 cup olive oil
  • 1 tsp pink rock salt
  • 1/2 tsp ground black pepper
  • 1 cup grated vegan mozzarella cheese 


  • Preheat oven to 180ºC.
  • Place eggplant slices onto a baking tray, spray with oil and bake for 15 mins
  • Turn slices and bake a further 10 minutes, remove from oven and stand aside.
  • Heat 1 tbs olive oil in a pan over medium heat, and fry onions for 3 minutes, remove.
  • Coat the chicken in almond meal and sprinkle with salt and pepper.
  • Fry chicken pieces for 3 minutes on each side in the same frying pan with extra oil.
  • Pour the can of crushed tomatoes into the base of a large baking dish.
  • Layer with slices of eggplant, chicken, onions, olives and chilli sauce.
  • Pour leggo’s stir through over the top and cover with the grated vegan mozzarella.
  • Bake in preheated oven for 20 minutes until heated through and cheese melted.
  • NOTE: Any flavour of Leggo’s stir through will work.



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