Pesto Marinated Chicken with Eggplant

Ingredients

• Chicken Breast120 g
• Eggplant1 cup (90 g)
• Basil10 count (5 g)
• Garlic1 clove (3 g)
• Walnuts3 half (12 g)
• Olive Oil2 tablespoon (30 ml)

Instructions

1. 1

   Step 1

   For the pesto, in a food processor or blender, add basil, walnuts, olive oil and garlic. Process or blitz until you get the sauce. Salt and pepper to taste.

2. 2

   Step 2

   Place a pan over medium-high heat.

3. 3

   Step 3

   In the meantime, cut the eggplant into pieces.

4. 4

   Step 4

   Once heated, add the pesto sauce and stir-fry for 1-2 minutes.

5. 5

   Step 5

   Add the chicken and sear both sides for 3-4 minutes. Remove and set aside.

6. 6

   Step 6

   Add the eggplant to the same pan and cook, while stirring, for 2-3 minutes.

7. 7

   Step 7

   Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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