The chicken breast has salt and pepper and that's it. I placed in my counter top oven and it was done in 20 minutes.
The eggplant was made the same way any breaded eggplant would be made. I just use almond flour instead of breading. I added a little bit of onion powder, garlic power, a pinch of salt and pepper. Nothing fancy at all. I wanted this to be a quick and easy Gaps dinner.
The salad is kale, Brussels sprouts, and red cabbage. I sprinkled on some freshly grated Parmesan cheese.
The Dijon vinaigrette is really easy, you can make it ahead of time.
1 Tbsp Fresh lemon juice
1 Tbsp Dijon mustard
1 Tbsp White wine vinegar
a clove of garlic
1/2 olive oil
Salt and pepper