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| This is a healthy spin on the classic-but often heavy-Italian dish. Grilled eggplant and tomatoes make a light, flavorful sauce for chicken breasts. |
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| SERVES: 4 |
| PREP TIME: 10 Minutes |
| COOK TIME: 15 Minutes |
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1 medium eggplant, cut into ¼-inch-thick rounds
4 tomatoes, cut into ½-inch-thick rounds
5 tablespoons extra-virgin olive oil
Kosher salt and pepper
4 boneless, skinless chicken breasts
2 ounces Parmesan, thinly sliced
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Heat grill to medium. |
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Place the eggplant and tomatoes in a single layer on a rimmed baking sheet and brush both sides of the eggplant and tomato slices with 4 tablespoons of the oil. Season with 3/4 teaspoon salt and 1/2 teaspoon pepper. Grill until tender, about 2 minutes per side for the tomatoes, 5 minutes per side for the eggplant. Transfer to a large bowl and toss gently; the tomato slices will fall apart slightly. |
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Brush the chicken with the remaining oil and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill until cooked through, about 6 minutes per side. Transfer to a cutting board and slice each breast into quarters. Spoon the eggplant and tomatoes over the chicken and top with the Parmesan. |
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Transfer to a cutting board and slice each breast into quarters. |
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Spoon the eggplant and tomatoes over the chicken and top with the Parmesan. |
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| CALORIES |
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423.33(52% from fat) |
| FAT |
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24.79g (sat 5.76g) |
| PROTEIN |
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36.78mg |
| CHOLESTEROL |
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90.79mg |
| CALCIUM |
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200.71mg |
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| SODIUM |
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575.83mg |
| FIBER |
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6.55g |
| CARBOHYDRATE |
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14.57g |
| IRON |
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2.08mg |
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