NUTRITION

SERVINGS

INGREDIENTS

3.5 oz chicken breast

1 cup eggplant

2 cups kale

1 cup pak choy

0.5 cup cherry tomatoes

1 tbsp olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp balsamic vinegar

PREPARATION

• 1

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

• 2

  Toss the cubed eggplant and halved cherry tomatoes with 0.5 tablespoons of the olive oil and half of the sea salt.

• 3

  Spread the vegetables on the baking sheet and roast for 20 minutes until the eggplant is tender and the tomatoes are blistered.

• 4

  While roasting, heat the remaining olive oil in a large skillet over medium-high heat and add the diced chicken breast.

• 5

  Season the chicken with the remaining salt and pepper, cooking until golden brown and cooked through.

• 6

  Stir in the minced garlic, chopped kale, and chopped pak choy, sautéing for 3-4 minutes until the greens are wilted and vibrant.

• 7

  Add the roasted eggplant and tomatoes into the skillet, tossing everything together with the balsamic vinegar before serving.