NUTRITION

SERVINGS

INGREDIENTS

1 medium eggplant

5 oz chicken breast

1 tbsp olive oil

0.5 cup tomato puree

1 tbsp parmesan cheese

0.25 cup fresh basil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

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

• 2

  Slice the eggplant into half-inch thick rounds, brush both sides with half of the olive oil, and season with sea salt and black pepper.

• 3

  Roast the eggplant for 20 minutes, flipping halfway through, until the rounds are tender and golden brown.

• 4

  While the eggplant roasts, dice the chicken breast into bite-sized pieces and sauté in a large pan with the remaining olive oil over medium-high heat until cooked through.

• 5

  Add the minced garlic and tomato puree to the pan with the chicken, stirring to combine and simmering for 5 minutes until the sauce thickens.

• 6

  Gently fold the roasted eggplant and fresh basil into the pan, then sprinkle with parmesan cheese before serving warm.