Grilled Chicken with Eggplant Parmesan

Grilled Chicken with Eggplant Parmesan 1 leaner - 3 green - 1 healthy fat - 3 condiment (per serving) 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. Note: You can buy fresh or frozen pre-grilled chicken breast strips at the grocery store to save time.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 400⁰F.

Step 2

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

Step 3

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.

Step 4

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

Step 5

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