NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Eggplant

0.5 cup Cooked quinoa

1 tbsp Honey

1 tbsp Tamari

1 tsp Sesame oil

2 cloves Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

PREPARATION

• 1

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

• 2

  Cut the eggplant into 1-inch cubes and toss with avocado oil, half of the sea salt, and half of the black pepper.

• 3

  Spread the eggplant cubes in a single layer on the baking sheet and roast for 20 minutes until tender and slightly browned.

• 4

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

• 5

  Heat a non-stick skillet over medium-high heat and sear the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

• 6

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

• 7

  Once the chicken is cooked, remove it from the pan and slice it into bite-sized strips.

• 8

  Add the roasted eggplant and sliced chicken back into the skillet over low heat, pour the honey-garlic glaze over them, and toss for 1-2 minutes until the sauce is thick and sticky.

• 9

  Serve the glazed chicken and eggplant over the warm cooked quinoa.