Chicken and Eggplant Recipe

One Pan, Healthy Dinners

Honestly, I do not always enjoy cooking. So when I find recipes where foods pretty much cook themselves they are moved to the top of my favorites list! This chicken and eggplant recipe is so simple, just chop up your veggies and chicken and put it in the oven to bake.

Serving Size = 1

Prep Time = 10 minutes

Cook Time = 25 minutes

Total Time = 35 minutes

What you need

  • 4 1/2 oz of boneless, skinless chicken breasts
  • 1/4 of eggplant
  • 1 teaspoon garlic, chopped
  • 1/4 cup onion, chopped
  • 1 teaspoon extra virgin olive oil
  • 1/2 tomato, medium
  • 1/8 teaspoon dried basil
  • 1/8 teaspoon dried oregano
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper


  1. Preheat Oven to 450 Degrees
  2. Rinse and Remove fat from Chicken
  3. Place on a baking pan lightly coated with non-stick spray
  4. Wash eggplant and chop into 1 inch chunks
  5. In a bowl place the eggplant, garlic, and onion
  6. Drizzle with olive oil and stir lightly to combine
  7. Place the veggies around the chicken on the baking sheet
  8. Chop the tomatoes coarsely and place on top of the veggies
  9. Sprinkle chicken and vegies with oregano, basil, salt, and pepper
  10. Roast for about 10 minutes
  11. Flip the chicken and veggies over
  12. Roast for about another 10-15 minutes or until chicken is no longer pink or at 165 degrees


  • Calories = 240
  • Soduim – 360mg
  • Fiber = 6g
  • Sugars = 6g
  • Protien =28g

Hope you enjoy!


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