NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup cubed aubergine

0.5 cup cherry tomatoes

0.25 cup chickpeas

1 tbsp olive oil

1 tbsp lemon juice

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.

• 2

  Place the cubed aubergine and chickpeas on the baking sheet, drizzling with half of the olive oil and a pinch of salt and pepper.

• 3

  Season the chicken breast with half of the dried oregano, salt, and pepper, then place it on the baking sheet alongside the vegetables.

• 4

  Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the aubergine is tender and golden.

• 5

  While the ingredients roast, halve the cherry tomatoes and finely chop the fresh parsley.

• 6

  In a small bowl, whisk together the remaining olive oil, lemon juice, remaining oregano, salt, and pepper to create the vinaigrette.

• 7

  Once cooked, let the chicken rest for 5 minutes before slicing into thin strips.

• 8

  In a large mixing bowl, combine the roasted aubergine, chickpeas, fresh cherry tomatoes, and sliced chicken.

• 9

  Drizzle the lemon-herb vinaigrette over the salad and toss gently to coat before garnishing with fresh parsley.