This is a simple and yet interesting dish that I took only 4 ingredients to get it done. The chicken cooked in med-low develop a juicy gravy that completed the meal.
Approx. Prep and Cook Time: under 30 Minutes
Approximate Cost: $4.30 or $2.15 per serving
Difficulty Level: Easy
Allergens, Other: Gluten Free
1 large Chinese eggplant ($1.20)
½ lb. 98% fat free ground chicken ($2.50)
1 ½ tbsp. Angie’s basting olive oil (.40)
1 ½ tbsp. Angie’s dry seasoning (.20)
Season the chicken with 1 tbsp. of my basting olive oil and 1 ½ tbsp. my dry seasoning.
Rinse, pat dry and cut eggplant lengthwise, then cover with salt to allow it to sweat.
Once the eggplant swat, rinse all the salt away and pat dry.
Add ½ tbsp. of basting oil to the skillet and roast the eggplant until golden and done.
Cook the chicken over med-high in another cooking pan until totally done.
Time to plate your meal. Boom!
Optional: You can add a bag of Seeds for Change quinoa, brown or Jasmin rice.
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.