Roasted Eggplant Bowl

Prep Time 10

Cook Time 25

Servings servings

Calories 469kcal

Ingredients

2 oz Chicken breast boneless skinless
1/4 tbsp Chicken Seasoning rub
2 tbsp Extra-virgin olive oil plus a little more for the orzo
1 medium Eggplant cut into chunks (an average eggplant weighs about 12oz )
2 cloves Garlic sliced thin
1 cup Grape tomatoes
2 tbsp Red onion roughly chopped
1 tsp Dried oregano
1/4 cup Bulgur wheat
2 slices Crusty bread toasted if desired
Fresh parsley garnish

US Customary - Metric

Instructions

Preheat the oven to 375 degrees.
Season the chicken on both sides well with seasoning rub.
Heat a gril pan on medium heat. Once hot, add half of the oil. Grill the chicken to get nice markings on both sides. Then place in the oven and cook to an internal temperature to 160 degrees using a thermometer. Remove from the heat and set aside to rest. Dice into bite sized pieces before serving.
Toss the eggplant, garlic, tomatoes, onion and oregano, with the remaining oil. Season well with salt and pepper. Roast in the oven until golden brown and tender. Tossing every so often to evenly cook.
Cook the bulgar according to the directions on the package. Once tender, toss with 1 to 2 teaspoons of olive oil and season with salt and pepper to taste. Cover with a lid to keep warm.
Mix everything together Serve with bulgar and bread. Garnish with parsley.

Notes

Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half to create two equal halves.

Nutrition