Chicken with Eggplant and Roasted Tomatoes

Ingredients

• Chicken Breast150 g
• Tomato1 count (130 g)
• Eggplant1 cup (90 g)
• Oregano1/2 tablespoon (2 g)
• Rosemary1 teaspoon (2 g)
• Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   For this recipe you need to soak the sliced eggplant in salted water for 10 - 15 minutes beforehand to reduce the bitterness.

2. 2

   Step 2

   Heat half of the oil in a pan over high heat. While heating, cut the chicken into bite-size pieces and season with salt and pepper.

3. 3

   Step 3

   Once heated, add the chicken and cook for 8 - 10 minutes until cooked on all sides. Stir occasionally.

4. 4

   Step 4

   Season with oregano and remove from heat when done.

5. 5

   Step 5

   Meanwhile, dice the tomatoes or halve them if using cherry tomatoes.

6. 6

   Step 6

   Heat the remaining oil over medium heat and grill the vegetables on both sides.

7. 7

   Step 7

   Season with salt and pepper and remove once browned.

8. 8

   Step 8

   Serve the chicken with the eggplant and roasted tomatoes on a plate, sprinkle with rosemary.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken with Eggplant and Roasted Tomatoes can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.