Grilled Chicken with Eggplant Parmesan

Grilled Chicken with Eggplant Parmesan
1 leaner – 3 greens – 1 healthy fat – 3 condiments (per serving)
4 servings Ingredients: • 6 tbsp almond flour • 1½ lbs. pre-grilled chicken breast slices • Cooking spray • 1 lb. eggplant, cut into 8 rounds about ½-inch thick • ¼ cup chopped fresh basil • 2 cloves garlic, minced • 8 tsp large flake nutritional yeast • ¼ tsp each or less: salt & pepper • 2 scallions, trimmed and chopped • 1, (14½-oz.) can diced tomatoes
1. Preheat oven to 400⁰F.
2. Combine almond flour, nutritional yeast, salt and pepper in 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 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.