Eggplant Parmesan with Grilled Chicken is a low-carb take on a classic Italian dish. This quick and easy-to-prepare meal is full of Italian flavor and makes great use of everyday pantry staples. Add this NEW lean & green recipe, developed by The Culinary Institute of America, to your meal plan for the upcoming week. It makes 4 servings; each serving provides 1 leaner, 1 healthy fat, 3 green, and 3 condiments. Tag a friend who you think will want to give this recipe a try!
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
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
1. Preheat oven to 400°F.
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.
Per serving: 350 calories, 10g fat, 17g carbohydrate, 47g protein