Chicken & Eggplant Grain Bowl
Chicken & Eggplant Grain Bowl Recipe
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!
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