Three Ways with Tina: Eggplant Option #2 One Tray Chicken and Vegetables
On Monday I gave you a recipe for one of my three ways with eggplant, and I’m doing this so the cook that I know lives inside of you can start to look at their food a little differently. The concept of Three Ways with Tina was born out of my long term singleness, weight loss maintenance and joy of cooking; creating and shedding new light on mealtime so as to not get bored of eating the same thing all week long while I’m also on a budget. Cooking for one often doesn’t seem worth it, and my hope is maybe - just maybe - this can change that for some. So whether you’re exploring your kitchen on a solo adventure, cooking as a couple or family - learning how to make one protein, starch, veggie, bean, spice or herb three ways will only help you out in the kitchen and build more curiosity to explore your inner domestic diva or God.
Another eggplant option here with a one tray chicken and vegetables.
Notes on eggplant prep are below, as well as the basics for this recipe and a few ways this one tray can be used throughout the week. You’re not only finding new ways to use eggplant, but new ways to look at your food for every meal has more than one feast to come of it.
XO
Step #1 Eggplant Prep
Slice in 1/2” rounds and place on a baking sheet
Lightly sprinkle with salt as the salt will release the water from the eggplant
Allow to rest for 30-45 minutes, the longer the better
Pat dry with paper towel
Get ready to cook!
Three Ways with Tina: Eggplant Option #2: One Tray Chicken and Vegetables
1 eggplant, sliced and prepped
⅓ of a large zucchini, thinly sliced into rounds *recommend using a hand held mandoline if you have one
½ each of a red and yellow bell peppers thinly sliced
⅓ of a large onion, thinly sliced
3 T. of marinara sauce
1 T. extra virgin olive oil
1 T. balsamic vinegar
Preheat oven to 375 degrees
Place eggplant, zucchini, bell peppers and onions on a large rimmed baking tray layering chicken breasts on top
Toss to coat with sauce, olive oil and balsamic vinegar - sprinkling with salt
Roast in the oven for 25 minutes and transfer to the broiler for 5-7 minutes to finish
Roasted caramelized veggies and super supple chicken breasts that have cooked in sauce and veggies - on your plate!
Meal Transformation Example: Here, I packed a portion of my one tray chicken and vegetables into two tortillas, added some salsa and cheese to create the ultimate lunch or dinner quesadilla. See more options below and get the steps to make this quesadilla!
Chicken Quesadilla
2 tortillas or wraps *recommended Tumaro’s Low-Carb, not cause they’re low carb, but they hold up to heat SO WELL and do not flop, get moist or crumble!
1 chicken breast, sliced
1/2 c. of roasted vegetables
1/4 shredded cheese of choice
Optional, 1 T. of salsa added to filling
Optional, 1 T. of guacamole for topping
Reheat chicken and vegetables in a non-stick pan and put aside; or microwave if you need to - it’s your world of cooking and I would never shame a home cook for reheating in a way that’s simplest for him/her
Coat a large pan with non-stick spray
Place tortialla in pan, distributing chicken and vegetables across the tortilla, spooning in salsa and topping with cheese
Place additional tortilla on top and cook for 5-7 minutes until pan side down tortilla is brown, then gently flip over to brown the other side - an additional 5 minutes
Serve with salsa, guac or toppings of your choice!
You can also try tossing it over greens, with guac, corn chips and dress with a little lime and salt for a fantastic taco salad! And scroll below this bodacious taco salad photo to see a few more ways to turn this one tray wonder on up and transform your meals!
Tossing it over grains, greens, riced cauliflower, oven roasted potatoes, spaghetti squash or polenta to make super hearty, fiber filled and nutrient dense fall meal
Using in a panini and press all this goodness together until your hearts content