NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.5 medium Eggplant

1 tbsp Tahini

1 tbsp Lemon juice

1 clove Garlic

0.5 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Smoked paprika

0.25 cup Cherry tomatoes

0.25 cup Cucumber

PREPARATION

• 1

  Preheat your oven to 400°F. Prick the eggplant with a fork and roast on a baking sheet for 30-40 minutes until the skin is charred and the flesh is very soft.

• 2

  Once the eggplant is cool enough to handle, scoop out the flesh and discard the skin. Place the flesh in a food processor or blender.

• 3

  Add the tahini, lemon juice, minced garlic, and a pinch of sea salt to the food processor. Pulse until the baba ganoush is creamy and smooth.

• 4

  Season the chicken breast with half of the olive oil, smoked paprika, sea salt, and black pepper.

• 5

  Heat a grill or grill pan over medium-high heat. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.

• 6

  While the chicken rests, dice the cherry tomatoes and cucumber. Toss them with the remaining olive oil and a pinch of salt.

• 7

  Spread a generous portion of baba ganoush on a plate, top with the sliced grilled chicken, and serve the cucumber-tomato salad on the side.