Grilled Chicken with Eggplant Parmesan

Yield: 4 servings

Per Serving: 1 leaner, 1 healthy fat, 3 green, 3 condiments

Total Time: 30 minutes

Ingredients

• 6 tbsp almond flour

• 8 tsp large flake nutritional yeast

• ¼ tsp each or less: salt & pepper

• 1 lb. eggplant, cut into 8 rounds about ½-inch thick

• Cooking spray

• 1, 14.5-oz. can diced tomatoes

• 2 cloves garlic, minced

• 2 scallions, trimmed and chopped

• ¼ cup chopped fresh basil

• 1½ lbs. pre-grilled chicken breast slices

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.

Nutrition Facts Per Serving: 350 calories, 10g fat, 17g carbohydrate, 47g protein