Chicken breast with eggplant and bean salad

Chicken breast with eggplant and bean salad

Food
Marinade the chicken and eggplant in an oil based dressing (eg. Italian). Marinaded eggplant can be pan-fried on a dry pan (no additional oil needed) and finished in the oven. Bake the chicken breast and use a food thermometer for a moist breast every time. For the bean salad: 2 cans of 6-bean medley, 1/2 cup frozen corn, 1 small (sweet) onion diced, handful of chopped parsley, drizzle of olive oil, juice of two limes, salt, chilli flakes, cumin (season to taste). Toss and enjoy 🙂

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s