Chicken breast with eggplant and bean salad

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 🙂


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