Ingredients
4
4 servings
- •0.5 large eggplant, sliced into rounds
- •0.125 teaspoon salt
- •4 skinless, boneless chicken breast halves , cut into cubes
- •2 cloves garlic, minced
- •2 tablespoons soy sauce
- •1 tablespoon canola oil
- •2 cups mushrooms, sliced
- •0.125 teaspoon ground black pepper
- •4 cups spinach
Instructions
- Sprinkle salt evenly over both sides of eggplant slices; set aside for 5 minutes. Cut eggplant into cubes.
- Cook and stir chicken, garlic, and soy sauce together in a large skillet over medium heat until the chicken is nearly cooked through, 7 to 10 minutes.
- Stir mushrooms and black pepper into the chicken mixture; continue cooking until the mushrooms brown, 2 to 3 minutes.
- Heat canola oil in a separate skillet over medium heat. Cook eggplant in hot canola oil until lightly browned; add to skillet with the chicken.
- Stir spinach through the chicken and eggplant mixture; cook and stir until the spinach wilts, 2 to 3 minutes.
Nutritional Facts
Per 4 servings
- Calories: 190
- Carbohydrate: 9g
- Fat: 6g
- Fiber: 4g
- Protein: 26g
- Sugar: 3g
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