Roast Chicken, Grains and Eggplant

Yield 4 Portions

4 each     7oz Chicken Breast, Skin Optional

2 Tabl.     Olive Oil

To Taste  Salt and Pepper

Grain Salad

1 Tabl. Olive Oil

¼ Cup Carrot, Small Dice

¼ Cup Celery, Small Dice

¼ Cup Onion, Small Dice

2 Tabl. Thyme, Pick and Chopped

1 ½ Cup Multi Grain Rice Bean

3 Cup Vegetable Broth (Use Instructions for the amount of liquid per grain blend)

To Taste Salt and Pepper

Egg Plant Artichoke Salad:

1 Each Eggplant, Peel and slice a half inch lengthwise

2 each Roma Tomatoes, Split and roast at 350 for 30 minutes

1 Each Red Onion, Peel and slice a half inch thick

1 Cup Artichoke Hearts, Chopped

2 Tabl. Garlic, Minced

2 Tabl. Rosemary, Fresh Picked and chopped

¼ Cup Olive Oil

To Taste Salt and Pepper


  1. For the grains, sweat the vegetables in the oil until tender. Add the grains and stock and bring to a boil. Cook to manufactures specifications, season and hold warm
  2. For The Eggplant, Drizzle the eggplant and red onions with oil and grill until cooked through. Place the red onions in the oven and bake at 350F until tender after grilling. Combine all ingredients and warm gently in a sauté pan
  3. For the Chicken heat a sauté pan with oil, season he chicken and sear at medium high heat until golden and finish in the oven at 375 for about ten minutes or until cooked through.
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