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  • 6 tbsp Unsweetened Almond Milk
  • 8 tsp Large Flake Nutritional Yeast
  • 1/4 tsp Salt (optional)*
  • 1/4 tsp Black Pepper
  • 1 lbs Eggplant Sliced
  • 1 can Light Cooking Spray
  • 1,(14.5) can Diced Tomatoes
  • 2 small Garlic Cloves Minced
  • 2 stalk Scallions Chopped
  • 1/4 cup Fresh Basil Chopped
  • 11/2 lbs Boneless Skinless Chicken Breast Sliced
  • 1
  • 1
    Healthy Fat
  • 3
  • 3


  1. Preheat oven to 400*F.
  2. Combine almond flour, nutrient yeast, salt (optional) and pepper in medium bowl.
  3. Rinse the eggplant, cut into 8 rounds about 1/2-inch thick, and coat both sides with almond flour mixture. Place eggplant slices on a lightly greased baking sheet. Bake for 20 minutes, flipping halfway through the baking time.
  4. While eggplant is baking, combine the tomatoes, garlic, and scallions in a saucepan, and simmer on low for 15 to 20 minutes.
  5. Once the eggplant is cooked, remove from the oven and serve with tomato sauce and grilled chicken.