with broiled eggplant, roasted Roma tomatoes, and garlic sauce
Prep & Cook Time:35-45 min.
Cook Within:5 days
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Ras el hanout is an aromatic spice blend synonymous with Moroccan cuisine, which adds earthy complexity to this juicy pan-seared chicken breast. Next to broiled fresh eggplant, roasted tomatoes, and a creamy garlic sauce, the healthy, fragrant flavors of North Africa will fill your senses and your stomach.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Halve lemon. Quarter one half and juice other half. Halve Roma tomatoes lengthwise. Stem and coarsely chop parsley. Mince garlic. Rinse chicken breasts, pat dry, and season both sides with 1/4 tsp. salt and ras el hanout.
Prepare the Eggplant
Halve eggplant lengthwise. Cut diagonal slits 1/4" deep into cut side of eggplant, about 1/2" apart. Turn eggplant 45 degrees and repeat to create a diamond pattern. Rub each eggplant half with 1 Tbsp. olive oil and place on one side of prepared baking sheet, cut side down. Place tomatoes cut side up on other side and drizzle with 1/2 tsp. olive oil and 1/4 tsp. salt.
Broil the Vegetables
Place baking sheet under broiler and broil 7 minutes, or until tomatoes are charred and tender. Remove tomatoes to a plate and let cool. Flip eggplant and season with 1/2 tsp. salt and 1/4 tsp. pepper. Return to broiler and cook 2-4 minutes, or until dark brown and fork tender. Remove from broiler and set aside. Watch food in broiler closely, as heat power varies from broiler to broiler.
Cook the Chicken
While eggplant cooks, place a medium non-stick pan over medium heat. Add 2 tsp. olive oil and chicken to hot pan. Cook 4-5 minutes on one side, or until brown. Flip chicken and cook 4-6 more minutes, or until chicken reaches a minimum internal temperature of 165 degrees. Remove from pan and let rest 3 minutes.
Make the Garlic Sauce
Combine mayonnaise, 1 Tbsp. lemon juice, half the garlic, 2 tsp. olive oil, 1/4 tsp. pepper, and a pinch of salt in a small bowl. Taste, and add remaining garlic if desired. Cut roasted tomatoes into 1/4" dice.
Plate the Dish
Place eggplant on a plate and top with tomatoes. Slice chicken into 1/2" slices and place next to eggplant. Garnish with parsley and lemon wedges. Serve garlic sauce on side.
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