Roast chicken breasts with eggplant-melon salad
Paleo, Gluten-Free, Dairy-Free, Soy-Free
The combination of eggplant and melon may sound unusual, but we promise you’re in for a treat. The sweet, crisp canteloupe melon is a perfect foil for the mellow, tender, roasted eggplant. Fresh mint, briny black olives, and balsamic vinegar deliver the bright, tart notes that make the flavors shine.
In your bag
- 1 pound Chinese eggplant
- Two 6-ounce boneless chicken breasts
- ½ cantaloupe
- Fresh mint
- 1 tablespoon balsamic vinegar
- 1 ounce pitted oil-cured black olives
- 1 teaspoon sumac
Calories: 540, Protein: 38 g, Fiber: 9 g, Total Fat: 29 g, Monounsaturated Fat: 20.5 g, Polyunsaturated Fat: 3.5 g, Saturated Fat: 4.5 g, Cholesterol: 95 mg, Sodium: 590 mg, Carbohydrates: 29 g, Added Sugar: 1 g.