Name: Chicken and Eggplant Stir-Fry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 tablespoon coconut oil; 1 pound boneless skinless chicken thighs (chopped); 2 cloves garlic (minced); Sea salt and freshly ground black pepper (to taste); 1 small bell pepper (sliced); 2 cups eggplant (chopped); 1 cup cherry tomatoes; 3 tablespoons coconut aminos

Chicken and Eggplant Stir-Fry

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Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Ingredients

1 tablespoon coconut oil
1 pound boneless skinless chicken thighs chopped
2 cloves garlic minced
Sea salt and freshly ground black pepper to taste
1 small bell pepper sliced
2 cups eggplant chopped
1 cup cherry tomatoes
3 tablespoons coconut aminos

Instructions

In a large skillet over medium heat, heat coconut oil. To the oil, add the chicken, garlic and salt and pepper. Cook for 10 minutes, until chicken is brown.
To the skillet, add the remaining ingredients (bell pepper through coconut aminos) and cook for 10 minutes, until vegetables are tender. Serve warm.

Notes

SERVING SUGGESTION: A big spinach salad.

GLUTEN FREE: No changes necessary.

NUTRITION: 189 Calories; 8g Fat (38.1% calories from fat); 23g Protein; 7g Carbohydrate; 2g Dietary Fiber; 95mg Cholesterol; 112mg Sodium. Exchanges: 1 Vegetable; 1/2 Fat.

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Chicken and Eggplant Stir-Fry