NUTRITION

SERVINGS

INGREDIENTS

1 medium Aubergine

5 oz Chicken breast

2 tsp Olive oil

2 tsp Honey

1 tbsp Tamari

1 tsp Sesame oil

2 cloves Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Green onions

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.

• 2

  Slice the aubergine in half lengthwise and score the flesh in a deep diamond pattern without piercing the skin.

• 3

  Brush the flesh of the aubergine with 1 teaspoon of olive oil and season with half of the salt and pepper.

• 4

  Place the aubergine halves cut-side down on the baking sheet and roast for 25 minutes until the flesh is soft.

• 5

  While the aubergine roasts, season the chicken breast with the remaining salt and pepper.

• 6

  Heat the remaining teaspoon of olive oil in a skillet over medium heat and sear the chicken for 6 minutes per side until cooked through.

• 7

  In a small bowl, whisk together the honey, tamari, sesame oil, and minced garlic to create the glaze.

• 8

  Remove the aubergine from the oven, flip them over, and brush the glaze generously into the scored crevices.

• 9

  Return the aubergine to the oven for 5 minutes until the glaze is caramelized and fragrant.

• 10

  Slice the chicken breast and serve it alongside the glazed aubergine, garnished with fresh green onions.