Name: Roasted Eggplant and Chickpea Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 6 oz raw chicken breast; 0.5 cup canned chickpeas; 1.5 cup raw eggplant; 1 tbsp olive oil; 0.5 tsp smoked paprika; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 cup nonfat Greek yogurt; 1 tsp lemon juice; 1 tbsp fresh parsley

Nutrition

Per serving

500 calories

Protein: 51g; 41% of calories
Carbs: 28g; 23% of calories
Fat: 20g; 36% of calories

Instructions

Prep 10 min · Cook 20 min

Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Cut the raw chicken breast and raw eggplant into uniform 1-inch cubes for even cooking.
Drain and rinse the canned chickpeas, then pat them thoroughly dry with a paper towel to ensure they crisp up in the oven.
Place the chicken, eggplant, and chickpeas on the prepared baking sheet and drizzle with olive oil.
Sprinkle the smoked paprika, garlic powder, sea salt, and black pepper over the ingredients and toss until everything is well-coated.
Spread the mixture into a single layer and roast for 20 minutes, tossing halfway through, until the chicken is cooked and the eggplant is tender.
While the bowl base roasts, whisk together the nonfat Greek yogurt and lemon juice in a small bowl until smooth.
Divide the roasted mixture into bowls, top with a dollop of the lemon-yogurt sauce, and garnish with chopped fresh parsley.

Nutrition

Ingredients

Instructions

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