One-Pan Eggplant Dinner

INGREDIENTS

• 1 tablespoon extra-virgin olive oil

• 2 garlic cloves, minced

• 1 onion, thinly sliced

• 1 medium-sized eggplant, cubed

• 1 lb. boneless skinless chicken breasts, diced

• 1 15 oz. can organic diced tomatoes

• 1 tablespoon Italian seasoning

• 1/2 teaspoon sea salt

• 1/2 teaspoon ground black pepper

• 1/2 tsp red pepper flakes (optional)

• 3 cups fresh organic spinach

• 1 tablespoon fresh basil

DIRECTIONS

1.  Heat oil in a large sauté pan over medium heat. Add garlic, onion and eggplant and let cook for 5 minutes, stirring often until onions are translucent and eggplant is beginning to soften.

2. Add chicken and let cook until no longer pink on the outside, about 5 minutes.

3. Add tomatoes and spices and let simmer until chicken is cooked through and the sauce has slightly thickened, about 7-10 minutes.

4. Add in fresh spinach, mix and let cook until spinach wilts.

5. Garnish with fresh basil and season to taste.