NUTRITION

SERVINGS

INGREDIENTS

4.25 oz Chicken breast

1 medium Eggplant

0.5 cup Tomato puree

1 tbsp Extra virgin olive oil

2 cloves Garlic

0.25 cup Fresh basil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

PREPARATION

• 1

  Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper.

• 2

  Dice the eggplant into 1-inch cubes and place them on the prepared baking sheet.

• 3

  Drizzle the eggplant with 0.5 tbsp of olive oil and season with 0.125 tsp of sea salt and 0.125 tsp of black pepper.

• 4

  Toss the eggplant to coat evenly and roast for 20-25 minutes until tender and golden brown.

• 5

  While the eggplant is roasting, cut the chicken breast into bite-sized pieces.

• 6

  Heat the remaining 0.5 tbsp of olive oil in a large skillet over medium-high heat.

• 7

  Add the chicken to the skillet and sauté until golden and cooked through, approximately 6-8 minutes.

• 8

  Add the minced garlic and dried oregano to the skillet, cooking for 1 minute until fragrant.

• 9

  Stir in the tomato puree and the roasted eggplant cubes, allowing the mixture to simmer for 5 minutes.

• 10

  Season the dish with the remaining sea salt and black pepper to taste.

• 11

  Remove the skillet from the heat and stir in the fresh torn basil.

• 12

  Serve immediately while hot and flavorful.