Chicken & Eggplant Grain Bowl
Want to save this recipe?
I got you! Just enter your email address, and I'll forward it to your inbox! Plus, you'll receive a bonus of healthful, "must-try" recipes each week!
Chicken & Eggplant Grain Bowl
- Chicken
- 1 1/2 lb chicken breast, skinless
- Pinch of sea salt and pepper
- 2 teaspoons cumin (optional)
- 1 teaspoon oregano (optional)
- Brown Rice Mix
- 2 cups (frozen) brown rice
- 1 medium eggplant, cubed
- 1 tablespoon The Fit Cook Green Chile Lime (or a lemon pepper season)
- 1 tablespoon The Fit Cook Land (or dried herbs of choice)
- Pinch of sea salt & pepper
- 1 -2 tablespoons of the sauce
- Sauce
- 1 cup finely chopped parsley
- 4 tablespoons olive oil
- 1 tablespoon lemon zest
- Juice from 1/2 lemon
- 1 1/2 oz capers
- 4oz canned pimentos (no juice)
- Sea salt & pepper to taste
Steps
Step 1
Set an oven to 420F/216C.
Step 2
Add the eggplant to a baking tray along with the oil and seasonings. Rub all over the eggplant, then roast in the oven for 15 – 20 minutes. Set aside.
Step 3
Season the chicken breasts, then fire up a carbon steel skillet. Once hot, spray with avocado oil, then add the chicken. Sear on each side for 3 – 5 minutes, or until sear marks appear, then place in the oven for 6 – 8 minutes to finish.
Step 4
Add the ingredients for the sauce to a mixing bowl and season to taste with sea salt, pepper, lemon and parsley.
Step 5
Warm up the brown rice in the microwave, then fold in the eggplant pieces. Add 1 – 2 tablespoons of the sauce and stir. Set aside.
Bring it all together.
Step 6
Add a serving of brown rice & eggplant mix, place a serving of chicken breast on top along with a tablespoon or 2 of the sauce. Select your choice of side fruit and enjoy!
Chicken & Eggplant Grain Bowl
- Chicken
- 1 1/2 lb chicken breast, skinless
- Pinch of sea salt and pepper
- 2 teaspoons cumin (optional)
- 1 teaspoon oregano (optional)
- Brown Rice Mix
- 2 cups (frozen) brown rice
- 1 medium eggplant, cubed
- 1 tablespoon The Fit Cook Green Chile Lime (or a lemon pepper season)
- 1 tablespoon The Fit Cook Land (or dried herbs of choice)
- Pinch of sea salt & pepper
- 1 -2 tablespoons of the sauce
- Sauce
- 1 cup finely chopped parsley
- 4 tablespoons olive oil
- 1 tablespoon lemon zest
- Juice from 1/2 lemon
- 1 1/2 oz capers
- 4oz canned pimentos (no juice)
- Sea salt & pepper to taste
-
Set an oven to 420F/216C.
-
Add the eggplant to a baking tray along with the oil and seasonings. Rub all over the eggplant, then roast in the oven for 15 – 20 minutes. Set aside.
-
Season the chicken breasts, then fire up a carbon steel skillet. Once hot, spray with avocado oil, then add the chicken. Sear on each side for 3 – 5 minutes, or until sear marks appear, then place in the oven for 6 – 8 minutes to finish.
-
Add the ingredients for the sauce to a mixing bowl and season to taste with sea salt, pepper, lemon and parsley.
-
Warm up the brown rice in the microwave, then fold in the eggplant pieces. Add 1 – 2 tablespoons of the sauce and stir. Set aside.
Bring it all together.
-
Add a serving of brown rice & eggplant mix, place a serving of chicken breast on top along with a tablespoon or 2 of the sauce. Select your choice of side fruit and enjoy!
Nutrition per serving
Popular Content
Low Carb Peanut Kelp Noodle Salad
Let me introduce you to one of my favorite low-carb yet filling meal prep recipes...
April 25, 2024ABOUT THE AUTHOR
Hey, I'm Kevin
My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.
By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!