Chicken, Eggplant, Tomato and Spinach Skillet - Paleo and Gluten Free
Prep time
Cook time
Total time
Recipe type: Paleo, Gluten Free, Protein
Serves: 4 servings
  • 1 lb. boneless organic chicken breast, cubed
  • 1 medium-sized organic eggplant, cubed
  • 5 ounces shiitake mushrooms, diced.
  • 5 or 6 ounces bag organic baby spinach
  • 1 organic sweet onion, sliced
  • 1 15 oz. can organic fire roasted diced tomatoes, drained
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp Italian seasoning
  • 1 tbsp fresh organic basil, chopped
  • 1 teaspoon organic minced garlic
  • pinch of sea salt and pepper
  • Purchase advair online
  1. Chop your veggies separately, set aside.
  2. In a large skillet, heat olive oil on medium heat and add garlic. Saute garlic for 1 or 2 minutes or until slightly browned. Be careful not to burn.
  3. Add onions and eggplant, saute for 5 or 6 minutes or until onions are translucent, stir frequently.
  4. Add cubed chicken and saute until cooked thoroughly, about 5 - 7 minutes.
  5. Add fresh spinach and mushrooms, saute until spinach is wilted.
  6. Add can of drained tomatoes and the remainder of the ingredients. Saute for 5 minutes, stirring frequently letting some of the water from the tomatoes cook off.
  7. Serve alone or on top of some brown rice pasta or quinoa.
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