CHICKEN EGGPLANT RED PEPPER BABA GANOUSH
Ingredients:
- 150g boneless chicken breast
- 250g eggplant, cut in 1-inch cubes
- 50g red bell peppers, cut in chunks
- 1 teaspoon extra virgin olive oil (7g)
- 1 clove garlic
- 1 teaspoon sugar-free syrup
- Salt and pepper to taste
Instructions:
- Preheat oven to 400F.
- Cut your eggplant and peppers into 1-inch cubes.
- Place your veggie chunks on a baking pan lined with parchment paper.
- Drizzle with olive oil and toss.
- Roast in the oven for 30 minutes.
- Meanwhile cut the chicken breast into 1-inch sticks, season with salt and pepper, and grill in a skillet for approximately 8 minutes till charred and crispy.
- In a food processor, process your garlic clove until finely chopped. Add your roasted eggplant and peppers, sugar-free syrup, and salt.
- Process until combined, about 30 seconds.
- Use a rubber spatula to scrape down the sides and bottom. Process for another 30 seconds.
- Serve with Chicken.
Nutrition Facts:
- Calories: 313 Cal
- Protein: 36.5g
- Carbs: 16.6g
- Fat: 11.5g
