NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz firm tofu

1 cup aubergine

0.5 cup carrots

0.5 cup mushrooms

0.5 cup cucumber

1 large egg

0.5 tbsp olive oil

1 tsp sesame oil

1 tbsp tamari

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat oven to 400°F and toss cubed aubergine and sliced carrots with olive oil, sea salt, and black pepper on a parchment-lined baking sheet.

• 2

  Roast the vegetables for 15 to 20 minutes until they are tender and slightly caramelized.

• 3

  While the vegetables roast, heat sesame oil in a large skillet or wok over medium-high heat.

• 4

  Add the chicken breast strips and tofu cubes to the skillet, searing until the chicken is cooked through and the tofu is golden on all sides.

• 5

  Push the protein to one side of the pan, crack the egg into the empty space, and scramble until just set before incorporating with the chicken and tofu.

• 6

  Add the sliced mushrooms to the skillet and sauté for 3 minutes until they release their moisture and soften.

• 7

  Fold the roasted aubergine and carrots into the skillet, then drizzle with tamari and toss everything together to coat evenly.

• 8

  Remove from heat and serve immediately, garnished with fresh cucumber slices for a cool and crisp finish.