Baked Eggplant with Fresh Tomato and Herbs with Grilled Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Eggplant with Fresh Tomato and Herbs with Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Baked Eggplant with Fresh Tomato and Herbs with Grilled Chicken

Enjoy a medley of baked eggplant and fresh tomatoes tossed with fragrant basil and garlic, topped with lean grilled chicken breast for a satisfying protein-packed meal. The dish balances the tender, smoky eggplant with the bright acidity of tomatoes and the richness of olive oil, making it a nurturing choice for a wholesome dinner.

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NUTRITION

392kcal
Protein
35.1g
Fat
18.3g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (approx. 300g)

1 cup Cherry Tomatoes (approx. 150g)

100g Chicken Breast

1 tbsp Extra Virgin Olive Oil

2 tbsp Fresh Basil, chopped

2 cloves Garlic, minced

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the eggplant into 1/2-inch thick rounds. Brush both sides lightly with olive oil and season with salt and pepper.

  • 3

    Arrange the eggplant slices on a baking sheet and bake for about 20-25 minutes, flipping halfway, until tender and slightly golden.

  • 4

    While the eggplant is baking, halve the cherry tomatoes and combine them in a bowl with minced garlic, chopped fresh basil, a drizzle of olive oil, salt, and pepper.

  • 5

    Season the chicken breast with salt and pepper. Grill the chicken over medium heat for about 6-7 minutes per side or until fully cooked. Once done, slice the chicken into strips.

  • 6

    To assemble, layer the baked eggplant slices on a plate, top with the fresh tomato mixture, and arrange the grilled chicken strips on top.

  • 7

    Serve immediately and enjoy this balanced meal.

Baked Eggplant with Fresh Tomato and Herbs with Grilled Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Eggplant with Fresh Tomato and Herbs with Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Baked Eggplant with Fresh Tomato and Herbs with Grilled Chicken

Enjoy a medley of baked eggplant and fresh tomatoes tossed with fragrant basil and garlic, topped with lean grilled chicken breast for a satisfying protein-packed meal. The dish balances the tender, smoky eggplant with the bright acidity of tomatoes and the richness of olive oil, making it a nurturing choice for a wholesome dinner.

NUTRITION

392kcal
Protein
35.1g
Fat
18.3g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (approx. 300g)

1 cup Cherry Tomatoes (approx. 150g)

100g Chicken Breast

1 tbsp Extra Virgin Olive Oil

2 tbsp Fresh Basil, chopped

2 cloves Garlic, minced

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the eggplant into 1/2-inch thick rounds. Brush both sides lightly with olive oil and season with salt and pepper.

  • 3

    Arrange the eggplant slices on a baking sheet and bake for about 20-25 minutes, flipping halfway, until tender and slightly golden.

  • 4

    While the eggplant is baking, halve the cherry tomatoes and combine them in a bowl with minced garlic, chopped fresh basil, a drizzle of olive oil, salt, and pepper.

  • 5

    Season the chicken breast with salt and pepper. Grill the chicken over medium heat for about 6-7 minutes per side or until fully cooked. Once done, slice the chicken into strips.

  • 6

    To assemble, layer the baked eggplant slices on a plate, top with the fresh tomato mixture, and arrange the grilled chicken strips on top.

  • 7

    Serve immediately and enjoy this balanced meal.