Lunch · Moroccan
Chicken Thigh with Roasted Eggplant
Raw boneless, skinless chicken thigh meat (150 g weighed) with oven-roasted eggplant.
- per serving
- 352 kcal
- Protein
- 32 g
- Total time
- 50 min
- Makes
- 1 serving
- High protein
- Low carb
Instructions
Preheat the oven to 200 °C (400 °F).
Cut the eggplant and tomato into pieces; toss them with 6 g of olive oil.
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