Baked Chicken topped with Spinach, Eggplant & Goat Cheese with Fig Balsamic Drizzle

By: Core Club LLC

October 30, 2018


4 organic thin chicken breasts

2 cups crushed dried chickpeas w/Italian spices

2 beaten eggs

raw spinach

baked eggplant - baked w/avocado oil and salt & pepper (bake ahead)

goat cheese

fig balsamic


  1. Preheat oven to 400
  2. Beat eggs
  3. Dip chicken in egg and coat w/crushed dried chick peas
  4. Bake chicken 12-14 minutes
  5. Take baked chicken on cookie sheet and top with spinach, eggplant, & goat cheese Bake 5-7 minutes
  6. Serve over quinoa or riced cauliflower or cauliflower pasta
  7. Drizzle fig balsamic over


Core Club & 24/7 Gym was founded in 2011 with a vision to provide health and fitness to everyone in the community.
24/7, 365 Days a Year
Mon – Fri: 8:30am-7:00pm
Sat – Sun: 8:30am-12:00pm
© 2022 Core Club, LLC. All Rights Reserved.
linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram