Smoked Paprika Chicken with Roasted Eggplant and Scallion Greens

Ingredients

• 1.5 lbs skinless boneless chicken thighs
• 1 large eggplant
• 1 large green bell pepper
• 2 cups spinach
• 0.25 cup green onion tops
• 3 tbsp extra virgin olive oil
• 2 tbsp garlic-infused oil
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp salt
• 0.5 tsp black pepper
• 1 tbsp fresh rosemary
• 0.5 cup low sodium chicken broth
• 2 tbsp lemon juice
• 2 cups cooked brown rice
• 2 tbsp parsley

Instructions

1. 1Preheat oven to 400°F (200°C). Toss diced eggplant and green bell pepper with extra virgin olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 20-25 minutes until tender.
2. 2While vegetables roast, toss chicken pieces with Garlic-Infused Oil, smoked paprika, ground cumin, remaining 1/2 tsp salt, 1/4 tsp black pepper, and chopped rosemary.
3. 3Heat a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes, turning occasionally, until browned and cooked through.
4. 4Stir in the roasted eggplant and bell pepper, low sodium chicken broth, and lemon juice into the skillet. Bring to a simmer.
5. 5Add fresh spinach and sliced scallion greens, cooking until spinach is wilted. Serve immediately over cooked brown rice, garnished with fresh parsley.