Crispy chicken with aubergine pizza

Crispy chicken with aubergine pizza

Pizza doesn’t have to include a bread base.

My aubergine pizza is a light and totally plan friendly way to enjoy that pizza taste without the bready base.

This is one of the many recipes I created when I followed the 90 Day Plan by The Body Coach. Simply use your plans ingredient amounts instead of those shown in the recipe. There are 220 Create Your Own (CYO) friendly recipes in my app and on this website.

Ingredients for 1 serving

267 g chicken breast
95 g aubergine
66 g mozzarella
95 g chopped tomatoes
6 g olive oil
48 ml sweet chilli sauce
30 ml water
2 garlic cloves
1 tsp dried oregano
149 g broccoli
salt and pepper


  • Pre-heat your oven to 190°C fan/400°F and line a baking sheet with non stick foil.
  • Take your aubergine half and cut slits on the white side so that they can be stuffed with the garlic slices.
  • Take half of the oil and rub it onto the white side, season with salt and pepper, put onto a baking tray and cover with foil.
  • Cook for 20 minutes to soften the inside.
  • At the same time as putting the aubergine in the oven, put the chicken onto a separate baking tray, season to taste and bake.
  • This should be ready at the same time as everything else!
  • Take a frying pan, add the remaining oil and add your tomatoes and water.
  • Give it a good stir, and sprinkle with oregano and the sweet chilli sauce.
  • Bring to the boil then simmer for 3-5 minutes.
  • When the tomato mixture looks to have reduced season with salt and pepper and remove from the heat.
  • When the aubergine has finished it’s first bake, remove it from the oven, preheat your grill to it’s highest setting and then cover the top of the aubergine with the tomato mixture and then the mozzarella.
  • Pop it under the grill so that the cheese can melt and go a golden brown colour, this will take around 5 minutes.
  • Steam the broccoli to your liking and arrange on the plate.
  • When aubergine is ready, remove it along with the chicken from the oven, arrange it on the plate and eat!

Recipe Notes

  • For those on 2018 BC plans, sweet chilli sauce is a swap for other side sauces provided you choose one with equivalent macros.
  • Traditionally in Italian cooking you would use the smallest pinch of sugar to take any acidity out of the tomatoes but for this recipe I am using the sweet chilli sauce to do that.
  • Why not batch cook this recipe and have a portion ready for tomorrow too!
  • It used to be common place to salt aubergines to draw out any bitterness, but providing your aubergines are fresh there is no need to salt them before cooking.

Nella Foulds
Nella Foulds

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