YOUR SOLIN GENERATED RECIPE
Roasted Eggplant with Honey-Garlic Glaze and Chicken
Tender roasted eggplant and seared chicken breast are tossed in a sticky honey-garlic glaze that provides a luscious, savory-sweet finish.
INGREDIENTS
4 oz Chicken breast
1 medium Eggplant
0.5 tsp Extra virgin olive oil
0.5 tsp Toasted sesame oil
0.5 tbsp Honey
1 tbsp Tamari
2 cloves Garlic
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Cut the eggplant into 1-inch cubes and toss them in a bowl with the extra virgin olive oil, sea salt, and black pepper.
Spread the eggplant cubes in a single layer on the baking sheet and roast for 20 to 25 minutes until the edges are golden brown and the centers are tender.
While the eggplant is roasting, cut the chicken breast into bite-sized pieces and finely mince the garlic cloves.
Heat the toasted sesame oil in a large non-stick skillet over medium-high heat, then add the chicken and sear until cooked through and lightly browned.
Stir the minced garlic into the skillet and cook for 30 seconds until fragrant, then pour in the honey and tamari.
Add the roasted eggplant to the skillet and toss everything together for 1 to 2 minutes until the glaze reduces into a thick, glossy coating.