Name: Honey-Chili Aubergine with Rice and Rocket
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.5 medium aubergine; 0.5 cup cooked white rice; 1 tbsp tamari; 0.5 tbsp honey; 1 small red chili; 1 medium carrot; 1 cup rocket; 2 medium spring onions; 0.5 tbsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper

Honey-Chili Aubergine with Rice and Rocket

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

YOUR SOLIN GENERATED RECIPE

Honey-Chili Aubergine with Rice and Rocket

Sautéed chicken and tender aubergine glazed in a sticky honey-chili sauce, served over fluffy rice with a crisp, peppery rocket and carrot salad.

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NUTRITION

Protein

51.2g

Fat

13.1g

Carbs

56.9g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 medium aubergine

0.5 cup cooked white rice

1 tbsp tamari

0.5 tbsp honey

1 small red chili

1 medium carrot

1 cup rocket

2 medium spring onions

0.5 tbsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Prepare the white rice according to package instructions and set aside.
2
In a large skillet over medium-high heat, add the olive oil and sauté the diced chicken breast with sea salt and black pepper until golden and cooked through.
3
Add the cubed aubergine to the skillet and cook for 5-7 minutes until softened and slightly browned.
4
Stir in the finely sliced red chili, tamari, and honey, tossing everything until the chicken and aubergine are coated in a glossy, thickened glaze.
5
Shred the carrot and toss it in a small bowl with the rocket and sliced spring onions.
6
Plate the fluffy rice, top with the honey-chili chicken and aubergine mixture, and serve with the fresh rocket salad on the side.