NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 medium Eggplant

1 cup Cherry tomatoes

1 tbsp Extra virgin olive oil

2 cloves Garlic

0.25 cup Fresh basil

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Cut the eggplant into one-inch cubes and halve the cherry tomatoes.

• 3

  On the baking sheet, toss the eggplant and tomatoes with half of the olive oil, minced garlic, sea salt, and black pepper.

• 4

  Roast the vegetables for 20 to 25 minutes until the eggplant is tender and slightly caramelized.

• 5

  While the vegetables roast, season the chicken breast and grill or pan-sear it with the remaining olive oil until it reaches an internal temperature of 165°F.

• 6

  Allow the chicken to rest for five minutes before slicing it into strips across the grain.

• 7

  Combine the roasted vegetables and sliced chicken in a bowl and garnish with freshly torn basil leaves before serving.