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Grilled Chicken with Eggplant Parmesan

4 servings

Ingredients:

• 6 tbsp almond flour
• 1½ lbs. pre-grilled chicken breast slices
• Cooking spray
• 1 lb. eggplant, cut into 8 rounds about ½-inch thick
• ¼ cup chopped fresh basil
• 2 cloves garlic, minced
• 8 tsp large flake nutritional yeast
• ¼ tsp each or less: salt & pepper
• 2 scallions, trimmed and chopped
• 1, (14½-oz.) can diced tomatoes

Directions:

1. Preheat oven to 400⁰F.

2. Combine almond flour, nutritional yeast, salt and pepper in medium bowl.

3. Rinse eggplant slices, and coat both sides with almond flour mixture. Place eggplant slices on a lightly greased baking sheet. Bake for 20 minutes, flipping halfway through.

4. Meanwhile, combine the tomatoes, garlic, and scallions in a saucepan, and simmer on low for 15 to 20 minutes.

5. Once eggplant is cooked, remove from oven and serve with tomato sauce and grilled chicken.

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