Chicken with Eggplant and Broccoli in Neapolitan Sauce

Ingredients

• Chicken200 g
• Eggplant1/2 cup (45 g)
• Broccoli1/2 cup (45 g)
• Tomato1 count (130 g)
• Basil4 count (2 g)
• Garlic1 clove (3 g)
• Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   Cut the eggplant in half lengthwise. Next, diagonally cut the eggplant and soak in salted water for 10 minutes.

2. 2

   Step 2

   Meanwhile, make a cross cut at the top of the tomato of approximately one finger deep.

3. 3

   Step 3

   Place the tomato in a pot with boiling water and boil for 5 minutes. Next, remove and blend. Set aside.

4. 4

   Step 4

   Heat half of the oil in a pan over medium heat. Meanwhile, mince the garlic.

5. 5

   Step 5

   Once heated, add the garlic and stir-fry for 1 minute over medium-low heat. Then add the sauce and cook over low heat while you prepare the rest.

6. 6

   Step 6

   Season with salt and pepper to taste, add chopped fresh basil leaves.

7. 7

   Step 7

   Place the grill over high heat. While the grill is heating, season the chicken breast with salt and pepper and dry the eggplant with a towel.

8. 8

   Step 8

   Pour the remaining oil and add the chicken and eggplant. Cook for 4 to 5 minutes per side.

9. 9

   Step 9

   Add the chicken and eggplant to the tomato sauce and cook for 5 more minutes.

10. 10

    Step 10

    Cut the broccoli into small florets and place in a pot of boiling water. Boil for 3 minutes. Remove and drain.

11. 11

    Step 11

    Serve the chicken, eggplant and broccoli on a plate. Pour the Neapolitan sauce on top and serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken with Eggplant and Broccoli in Neapolitan Sauce can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.