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13Ingredients
25Minutes
240Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 eggplant (medium-sized, cubed)
- 1 onion (sliced)
- 2 garlic cloves (crushed)
- 1 Tbsp. extra-virgin olive oil
- 3 cups spinach (fresh organic)
- 1 lb. boneless chicken breasts (organic)
- 15 oz. diced tomatoes (organic)
- 1 Tbsp. italian seasoning
- 1 Tbsp. fresh basil (more as desired)
- 1/2 tsp. garlic (ground)
- sea salt
- freshly ground pepper
- 1/2 tsp. red pepper flakes (optional)
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Directions
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NutritionView More
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240Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories240Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol75mg25% |
| Sodium350mg15% |
| Potassium1210mg35% |
| Protein28g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate19g6% |
| Dietary Fiber7g28% |
| Sugars7g |
| Vitamin A60% |
| Vitamin C45% |
| Calcium10% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(3)
Jazz 4 years ago
This was delicious.. I added some mushrooms and bell peppers and served it over cauliflower rice and topped with some arugla
Lindy May 7 years ago
So yummy and easy!!!
My husband loved it and it went really well with quinoa for lunch the next day. My new staple for sure.
Christopher Brida 8 years ago
Great, easy, quick dish. Even my very particular two year old loved it..twice!!! For an extra kick add the red pepper flakes