Herb Roasted Chicken with Veggies

I found this recipe on my Team Beachbody site.  I was a little hesitant to try eggplant, but I told myself to try it anyways...that's what I tell my kids to do, so I guess I should lead by example.  It was really simple to make too!  My presentation isn't the greatest, but it's the taste that counts right?! 

Ingredients                                         

                                               

Raw boneless/skinless chicken breast around 6 oz per serving

1/3 eggplant

1/4 c chopped onions

1 tsp chopped garlic...I used minced and it was perfect! 

2 1/2 tsp EVOO    
1/2 tomato     

Dash of dried basil     

Dash of dried oregano

Dash of Salt

Dash of black pepper

1. Preheat oven to 450 degrees
2. Lightly coat a baking pan and place chicken in middle of the pan.  
3. Wash and peel the eggplant and cut into thin slices.  
4. Place eggplant, garlic, and onion into a large bowl.  Drizzle with EVOO and stir together.  
5. Spread veggies around the chicken.
6. Chop the tomato and place on top of the veggies.
7. Sprinkle chicken with spices to your liking.  
8. Roast in oven for 10 minutes.  Turn chicken and stir vegetables.  Return to oven for another 10-15 minutes or until the chicken is no longer pink and then vegetables are tender.  

Spaghetti Squash with Chicken and Parmesan

I love squash!  I also love pasta...minus the carbs!  Spaghetti squash is a great trade off for pasta.

What You'll Need:

3 lbs. spaghetti squash that is quartered and seeded
1 tsp. olive oil - I like coconut oil for almost everything these days
1 lb. boneless, skinless chicken breast, sliced in thin strips
1 tsp. dried sage
2 tbsp. minced chives (fresh)
3 oz. shave Parmesan cheese
Aluminum Foil

• Preheat oven to 375 F.  Place squash cut side up on baking sheet (or pan) lined in foil.  Make sure to use a rimmed baking sheet.  Add 1/4 inch water to the baking sheet.  Bake until edges are golden brown and squash is easily pierced with knife or fork.  Around 30-35 minutes.  Set aside until it's cool to handle.
• In a large nonstick skillet, heat oil on medium.  Add chicken and cook for 2 minutes.  Flip chicken and add sage.  Cook chicken thoroughly.  Transfer chicken into a large bowl.  
• Scrape stringy squash flesh from skin and separate into strands.  Add squash strands into bowl with chicken; add chives and toss to combine.  Garnish the top with cheese.