NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

2 cups eggplant

1 tbsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 tbsp fresh basil

1 tsp balsamic glaze

PREPARATION

• 1

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

• 2

  Toss the cubed eggplant with 0.5 tbsp of olive oil, 0.125 tsp of sea salt, and the dried oregano on the prepared baking sheet.

• 3

  Roast the eggplant for 20-25 minutes, tossing halfway through, until the cubes are tender and caramelized.

• 4

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

• 5

  Heat the remaining 0.5 tbsp of olive oil in a medium stainless steel or cast iron skillet over medium-high heat.

• 6

  Place the chicken in the skillet and sear for 6-8 minutes per side until a golden crust forms and the internal temperature reaches 165°F.

• 7

  Remove the chicken from the pan and let it rest for 3 minutes before slicing into strips.

• 8

  Arrange the roasted eggplant on a plate, top with the sliced chicken, garnish with fresh basil, and finish with a drizzle of balsamic glaze.