NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 oz Chickpea pasta

1 cup Eggplant

1 tsp Olive oil

0.25 cup Tomato puree

2 tbsp Greek yogurt

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

1 tsp Dried oregano

PREPARATION

• 1

  Preheat oven to 400°F and dice the eggplant into 1-inch cubes.

• 2

  Toss eggplant with half the olive oil, salt, and pepper, then roast for 20 minutes until tender and golden.

• 3

  While eggplant roasts, cook the chickpea pasta in boiling salted water according to package directions, then drain.

• 4

  Season chicken breast with garlic powder and oregano, then sauté in the remaining olive oil over medium heat until cooked through.

• 5

  In a small saucepan, warm the tomato puree over low heat, then whisk in the Greek yogurt until a creamy sauce forms.

• 6

  Combine the cooked pasta, roasted eggplant, and sliced chicken in a bowl, then pour the creamy tomato sauce over the top and toss to coat.