Chicken with Tomato-Eggplant Sauce
4 chicken breasts, flattened
1 yellow onion, diced
3 garlic cloves, minced
5 ripe tomatoes, diced
1 eggplant, diced
2 cups tomato sauce, NO sugar added
2 teaspoons of coconut oil
4 tablespoons fresh basil, minced
1/4 cup fresh parsley leaves, minced
1 tablespoon dried oregano
Himalayan sea salt and freshly ground black pepper
Directions:
1. Heat oil in a large skillet over medium heat; add the minced garlic and cook until soft, 2 to 3 minutes.
2. Add the tomatoes, onion, and eggplant; cook for an additional 4 to 5 minutes.
3. Pour in the tomato sauce and add fresh parsley; season to taste and give everything a good stir.
4. Bring the sauce to a boil, lower the heat, add basil, and let simmer for 15 to 20 minutes.
5. Preheat a grill to medium-high.
6. Season the chicken breasts to taste with salt, pepper, and oregano.
7. Grill the chicken breasts on both sides, 4 to 5 minutes each, depending on thickness, until cooked through.
8. Serve the grilled chicken with the tomato-eggplant sauce
*Reference your nutrition guide for serving sizes