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