OPTAVIA Counts:
- 1 Lean
- 1 Healthy Fat
- 3 Green
- 3 Condiment
Eggplant has become one of my favorite vegetables as of late and this delicious Grilled Chicken with Eggplant Parmesan only reinforces that. If you want some great taste and texture in a quick and easy, light-weight meal, then look no further.
NOTE:
You can buy fresh or frozen pre-grilled chicken breast strips at the grocery store to save time. Would your family eat Italian food at almost every meal? Complete this lean and green Grilled Chicken with Eggplant Parmesan recipe and you’ll be creating a Italian meal that is both delicious and on plan!
Difficulty: Easy
Servings: 4
Cooking Time: 20 minutes
Prep Time: 10 minutes
Lean & Green Grilled Chicken with Eggplant Parmesan
Ingredients
- 6 tbsp Unsweetened Almond Milk
- 8 tsp Large Flake Nutritional Yeast
- 1/4 tsp Salt (optional)*
- 1/4 tsp Black Pepper
- 1 lbs Eggplant Sliced
- 1 can Light Cooking Spray
- 1,(14.5) can Diced Tomatoes
- 2 small Garlic Cloves Minced
- 2 stalk Scallions Chopped
- 1/4 cup Fresh Basil Chopped
- 11/2 lbs Boneless Skinless Chicken Breast Sliced
Lean & Green Grilled Chicken with Eggplant Parmesan
Instructions
- Preheat oven to 400*F.
- Combine almond flour, nutrient yeast, salt (optional) and pepper in medium bowl.
- Rinse the eggplant, cut into 8 rounds about 1/2-inch thick, and coat both sides with almond flour mixture. Place eggplant slices on a lightly greased baking sheet. Bake for 20 minutes, flipping halfway through the baking time.
- While eggplant is baking, combine the tomatoes, garlic, and scallions in a saucepan, and simmer on low for 15 to 20 minutes.
- Once the eggplant is cooked, remove from the oven and serve with tomato sauce and grilled chicken.
