Chicken Breast and Eggplant Rice Bowl

Cut chicken breast and eggplant into bite-sized pieces.

Julienne onion and carrot.

Heat olive oil in a pan and stir-fry the chicken breast.

Once the chicken is cooked, add eggplant, onion, and carrot and stir-fry together.

Add soy sauce, minced garlic, pepper, and a little water. Cook over medium heat.

Place the stir-fried ingredients over rice.

Finish by sprinkling sesame seeds and chopped green onion on top.