EGGPLANT CHICKEN DINNER

Ingredients:

• 1 teaspoon extra-virgin olive oil (7g)
• 2 garlic cloves, minced
• 1 onion, thinly sliced
• 200g eggplant, cubed
• 150g boneless skinless chicken breasts, diced
• 50g can organic diced tomatoes
• 1 tablespoon Italian seasoning
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1/2 tsp red pepper flakes 
• 50g fresh organic spinach
• 1 tablespoon fresh basil

Method:

Step 1

Heat oil in a large sauté pan over medium heat. Add garlic, onion and eggplant and let cook for 5 minutes, stirring often until onions are translucent and eggplant is beginning to soften.

Step 2

Add chicken and let cook until no longer pink on the outside, about 5 minutes.

Step 3

Add tomatoes and spices and let simmer until chicken is cooked through and the sauce has slightly thickened, about 7-10 minutes.

Step 4

Add in fresh spinach, mix, and let cook until spinach wilts.

Step 5

Garnish with fresh basil and season to taste.

Nutrition Facts:

• Calories: 377.9 Cal
• Protein: 39.8g
• Carbs: 30.6g
• Fat: 12.1g