WHO'S GONNA COOK THIS? PLEASE LEMME KNOW, I'M COMING OVER!

YIELD: 4 SERVINGS

TOTAL TIME: 30 MINUTES

Ingredients

6 tbsp almond flour

8 tsp large flake nutritional yeast

? tsp each or less: salt & pepper

1 lb. eggplant, cut into 8 rounds about ?-inch thick

Cooking spray

15-oz. canned diced tomatoes

2 cloves garlic, minced

2 scallions, trimmed and chopped

? cup chopped fresh basil

1? lbs. pre-grilled chicken breast slices

Directions

1. Preheat the oven to 400?F.
2. Combine almond flour, nutritional yeast, salt and pepper in a medium bowl.
3. Rinse eggplant slices, and coat both sides with almond flour mixture. Place eggplant slices on a lightly greased baking sheet. Bake for 20 minutes, flipping halfway through.
4. Meanwhile, combine the tomatoes, garlic, and scallions in a saucepan, and simmer on low for 15 to 20 minutes.
5. Once eggplant is cooked, remove from the oven and serve with tomato sauce and grilled chicken.

Note: You can buy fresh or frozen pre-grilled chicken breast strips at the grocery store to save time.

Per serving: 350 calories, 10g fat, 17g carbohydrate, 47g protein