For this week’s Savory Sunday I want to share with you my go-to dish that is delicious and full of flavor. It is the dish I prepare in a pinch on a busy weeknight, or a night I just don’t feel like cooking! Ever have one of those nights? We all do. 


What makes this dish even better, aside from how quickly it comes together, is you can make as much or as little as you like, and customize it to fit the needs of whomever you are serving. Vegan? Replace the chicken with zucchini. Looking for seafood? Throw in shrimp. You get the point!

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One-Pan Dinner
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
  1. 1 medium-sized eggplant, cubed
  2. 1 onion, sliced
  3. 2 garlic cloves, crushed
  4. 1 tbsp extra-virgin olive oil
  5. 3 cups fresh organic spinach
  6. 1 lb. organic boneless chicken breasts
  7. 1 15 oz. can organic diced tomatoes
  8. 1 tbsp Italian seasoning
  9. 1 tbsp fresh basil, more as desired
  10. 1/2 tsp ground garlic
  11. Himalayan sea salt and freshly ground pepper, to taste
  12. Optional: 1/2 tsp red pepper flakes
  1. 1. In a large sauté pan, heat oily and garlic
  2. 2. Add sliced onion and eggplant and let cook for 5 minutes, stirring often until onions are translucent and eggplant is somewhat soft
  3. 3. Cut uncooked chicken breast into cubes, and add to the pan
  4. 4. Let cook for 5-7 minutes until chicken is fully cooked
  5. 5. Add in fresh spinach, mix in, and let cook until spinach wilts
  6. 6. Add in diced tomatoes and seasoning
  7. 7. Mix and let simmer for 7-10 minutes
  8. 8. Taste and adjust spices as desired
  1. Vegan? Simply sub out chicken for zucchini and other veggies of choice!
Lexi's Clean Kitchen

Onepandinner3 Onepandinner5 What is your go-to meal when you just don’t feel like cooking?