NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium eggplant

1 medium tomato

0.25 cup red onion

0.25 cup non-fat Greek yogurt

0.75 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 clove garlic

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Slice the eggplant into 1-inch thick rounds or cubes. Toss with 0.25 tbsp of olive oil, half of the sea salt, and half of the black pepper.

• 3

  Arrange eggplant on the baking sheet in a single layer and roast for 25-30 minutes until tender and slightly browned.

• 4

  While eggplant roasts, season the chicken breast with the remaining salt, pepper, and dried oregano.

• 5

  Heat a grill pan or skillet over medium-high heat. Cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F. Let it rest for 5 minutes before slicing.

• 6

  Finely dice the tomato and red onion. Mince the garlic clove.

• 7

  In a small bowl, whisk together the remaining 0.5 tbsp olive oil, lemon juice, and minced garlic. Toss this dressing with the diced tomato and onion.

• 8

  Plate the roasted eggplant and sliced chicken breast. Top with the tomato-onion salad and serve with a side dollop of Greek yogurt.