NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1.5 cup Eggplant

1 tbsp Extra virgin olive oil

1 clove Garlic

0.5 tsp Sea salt

0.5 tsp Black pepper

1 tsp Dried oregano

1 tbsp Lemon juice

1 tsp Lemon zest

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Toss cubed eggplant with half the olive oil, half the salt, half the pepper, and the oregano on the prepared sheet.

• 3

  Roast eggplant for 20 minutes until golden brown and tender.

• 4

  Season chicken breast with the remaining salt and pepper.

• 5

  Heat the remaining olive oil in a skillet over medium-high heat and sear chicken for 6 minutes per side until cooked through.

• 6

  Stir minced garlic and lemon zest into the roasted eggplant during the last 2 minutes of oven time.

• 7

  Plate the chicken over the eggplant and garnish with lemon juice and fresh parsley.