YOUR SOLIN GENERATED RECIPE
Crispy Baked Aubergine with Fresh Tomato Basil Sauce and Grilled Chicken
Enjoy a vibrant dish featuring tender aubergine slices crisped to perfection alongside a fresh tomato basil sauce, crowned with lean grilled chicken breast and a light sprinkle of whole wheat breadcrumbs for added crunch. A delightful combination of textures and flavors that satisfies both your taste buds and your nutritional goals.
INGREDIENTS
1 medium Aubergine (approx. 201g)
4 ounces Chicken Breast, skinless (approx. 113g)
1 cup chopped Tomatoes (approx. 180g)
2 tbsp Fresh Basil, chopped
2 tbsp Whole Wheat Breadcrumbs
2 tsp Olive Oil
2 cloves Garlic, minced
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F.
Slice the aubergine into 1/2-inch thick rounds. Lightly brush them with 1 tsp olive oil, season with salt and pepper, and arrange them on a baking sheet lined with parchment paper.
Bake the aubergine for 20-25 minutes until tender and edges are crisp.
While the aubergine bakes, prepare the fresh tomato basil sauce. In a small saucepan, heat the remaining 1 tsp olive oil over medium heat, add minced garlic and sauté until fragrant.
Add the chopped tomatoes, season lightly with salt and pepper, and let simmer for about 8-10 minutes. Stir in the chopped basil at the end.
Meanwhile, season the chicken breast with salt and pepper. Grill it on a preheated grill pan or outdoor grill for about 5-6 minutes per side until fully cooked. Once cooked, slice into strips.
To serve, layer the crispy baked aubergine slices with a generous spoonful of tomato basil sauce, then top with the grilled chicken strips. Sprinkle whole wheat breadcrumbs over the top to add a final crunch.
Enjoy this balanced dish that marries tender, baked aubergine with a zesty tomato sauce and protein-packed grilled chicken!