eggplant chicken keto recipe

eggplant chicken keto recipe Delicious and keto-friendly recipe for Eggplant Chicken—a savory dish that combines tender chicken breast with layers of roasted eggplant, cheese, and marinara sauce. Let’s dive into the details!

This Keto eggplant is an incredibly satisfying meal that proves you can enjoy hearty, flavorful dishes while maintaining your keto lifestyle.

With its cheesy layers and perfectly cooked chicken, it’s sure to become a favorite in your recipe repertoire. Enjoy your delicious and healthy creation!

Feel free to leave any questions or comments below, and let us know how your Eggplant Chicken turned out! Happy cooking!

eggplant chicken keto recipe

Author: Master Chef Cuisine: American Courses: chickens, Main Course

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Servings: 2 Calories: 150 Best Season: Suitable throughout the year

Ingredients

Servings

• 1 large 1 eggplant, sliced into 1/4-inch rounds

• 3 tablespoons olive oil

• Salt and pepper, to taste
• For the Chicken:
• 2 boneless, skinless chicken breasts
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste
• 1 cup marinara sauce (sugar-free to keep it keto)
• 1 cup shredded mozzarella cheese
• ¹⁄₂ cup grated Parmesan cheese
• Fresh basil or parsley for garnish (optional)

Instructions

1. Instructions
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2. Step 1: Prepare the Eggplant
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3. Preheat the Oven: Preheat your oven to 400°F (200°C).
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4. Slice and Salt the Eggplant: Cut the eggplant into 1/4-inch rounds and place the slices on a baking sheet. Sprinkle with salt and let them sit for about 15-20 minutes. This will help draw out moisture and bitterness.
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5. Roast the Eggplant: Rinse the salt off after 20 minutes, pat the eggplant slices dry with paper towels, and brush them lightly with olive oil. Roast in the preheated oven for about 20-25 minutes until they are tender and lightly browned, flipping halfway through.
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6. Step 2: Prepare the Chicken
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7. Season the Chicken: While the eggplant is roasting, season the chicken breasts with garlic powder, Italian seasoning, salt, and pepper.
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8. Cook the Chicken: In a large skillet over medium heat, add olive oil. Cook the chicken breasts for about 5-7 minutes on each side or until cooked through (internal temperature should reach 165°F or 75°C). Remove the chicken from the skillet and let it rest for a few minutes.
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9. Slice the Chicken: After resting, slice the chicken into thin strips or bite-sized pieces.
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10. Step 3: Assemble the Dish
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11. Layer the Ingredients: In a baking dish, spread a thin layer of marinara sauce on the bottom. Layer half of the roasted eggplant slices, half of the cooked chicken, more marinara sauce, half of the mozzarella cheese, and half of the Parmesan cheese. Repeat the layers again with the remaining ingredients.
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12. Step 4: Bake
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13. Top with Cheese: Finish with a generous layer of mozzarella and Parmesan cheese on top.
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14. Bake: Place the assembled dish in the oven and bake at 375°F (190°C) for 20-25 minutes or until the cheese is melted and bubbly.
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15. Step 5: Serve
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16. Garnish and Enjoy: Remove from the oven, let it cool for a few minutes, garnish with fresh basil or parsley, and serve warm. This dish pairs well with a side salad or steamed veggies.
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