Mediterranean-Style Chicken with Eggplant
Ingredients List
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3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices
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3 tablespoons olive oil
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6 skinless, boneless chicken breast halves - diced
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1 onion, diced
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2 tablespoons tomato paste
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½ cup water
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2 teaspoons dried oregano
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salt and pepper to taste
Cooking Instructions
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Soak eggplant strips in a large pot of lightly salted water for 30 minutes. This will enhance the flavor, though the water may turn brown.
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After soaking, remove the eggplant and brush it lightly with olive oil. Sauté or grill until golden brown, then transfer to a 9x13-inch baking dish. Set aside.
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In a large skillet, sauté diced chicken and onion over medium heat. Add tomato paste and water, cover the skillet, reduce the heat, and simmer for 10 minutes.
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Preheat the oven to 400°F (200°C).
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Pour the chicken and tomato mixture over the eggplant. Season with oregano, salt, and pepper, then cover with aluminum foil. Bake in the preheated oven for 20 minutes.
Nutritional Information (per serving)
| 336 | Calories |
| 11g | Fat |
| 27g | Carbs |
| 36g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 5 | |
| Calories 336 | |
| % Daily Value * | |
| Total Fat 11g | 14% |
| Saturated Fat 2g | 9% |
| Cholesterol 82mg | 27% |
| Sodium 147mg | 6% |
| Total Carbohydrate 27g | 10% |
| Dietary Fiber 7g | 26% |
| Total Sugars 10g | |
| Protein 36g | 71% |
| Vitamin C 8mg | 9% |
| Calcium 48mg | 4% |
| Iron 2mg | 12% |
| Potassium 795mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5