Looking for a weekday dinner that is simple, full of veggies, protein, and EASY???
Then you have to try my Eggplant Zucchini Chicken dish! It checks all the necessary boxes for the perfect weeknight meal.
This recipe makes enough for myself and my husband. If I’m having dinner solo, it gives me two weeknight meals. If I need extra protein, I just add some roasted chickpeas and I’m set. If you are vegetarian or vegan just cut the chicken and add more zucchini.
Eggplant, Zucchini Chicken Recipe
Ingredients:
1 tablespoon extra-virgin olive oil
2 garlic cloves, minced
1 red onion, thinly sliced
1 medium-sized eggplant, cubed
1 zucchini
2 boneless chicken breasts
3 cups fresh spinach
1 15 oz. can organic diced tomatoes
1 tablespoon Italian seasoning
1 tablespoon fresh basil, more as desired
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper, more to taste
Directions:
In a large sauté pan over medium heat, heat oil and garlic. Add sliced onion, eggplant, and zucchini and let cook for 5 minutes, stirring often until onions are translucent and eggplant and zucchini are somewhat soft.
Cut uncooked chicken breast into cubes. Move veggies to side of the pan and add chicken so it is in direct contact with the pan. Let cook for 5-7 minutes until chicken is fully cooked.
Add fresh spinach, mix and let cook until spinach wilts.
Add diced tomatoes and seasoning. Mix and let simmer for 7-10 minutes.
And that’s it. This dish is ready to be served!
If you want to make it into a Buddha bowl, add quinoa to the bottom of your bowl and spoon the chicken/veggie dish on top.
Want to add a little additional protein? Just add cheese on top.
Time saver tip: Chop up the eggplant and zucchini when you are doing your meal prepping for the week so they are ready to go!
