Recipe Faves #2 Chicken Stir Fry

The Breakdown:

Calories: 305

Total Fat: 6 g

Total Carbs: 14 g

Total Protein: 50 g

Ingredients:

1/2 an eggplant, 1 chicken breast ( about 8 oz), asparagus (5-7 spears); green onion (1 - 2); tomato (2 cherry tomatoes);  

chop up and season your chicken breast with your favorite seasonings, I usually use a little chicken bullion (about 1 teaspoon) and mesquite seasoning then add 1/4 cup of water and let it marinate for this recipe but whatever you prefer will work, 

get out your ingredients and prepare your green onions, asparagus and eggplant by chopping them up for stir fry, I tend to make my green onions coarse as i like the added texture but if you don't like the crunch of them slice them thin, 

same goes for the asparagus, 

 I like to use eggplant as a pasta substitute, it's not processed and lower in carb per content plus it takes on the taste of whatever you add to it and really helps fill out a stir fry, leave your tomatoes for later, 

 get out your marinated chicken breast and add it to your preheated skillet (medium high heat and doused in Pam or whatever non stick spray you have on hand), 

 while your chicken is cooking get out your tomatoes and chop them up (about 1/4 inch squares),  

once your chicken is golden over medium high heat add in the asparagus, and let it cook for about 3 minutes or so over medium high heat,  

 once the asparagus is mostly cooked (a little crunchy but cooked through) add in the eggplant chunks, 

 let the eggplant cook about 2 - 3 minutes over medium high heat then add in the tomatoes, 

I normally turn the heat off a minute or so after adding in the tomatoes then add the green onions and stir it all together and serve. If you'd rater have your tomatoes cooked a bit leave the heat on a few more minutes and stir it to your liking. Bon Appetite!