Chicken with Eggplant-Pepper Sauce

Randy Mayor; Melanie J. Clarke

Top chicken with a thick sauce of eggplant and bell peppers that are cooked in the microwave and pureed.  Serve with crusty bread for a complete meal.

Yield: 4 servings (serving size: 1 chicken breast half and about 1/3 cup sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 194
  • Calories from fat: 19%
  • Fat: 4.1g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.7g
  • Protein: 27.9g
  • Carbohydrate: 11.8g
  • Fiber: 3.9g
  • Cholesterol: 66mg
  • Iron: 1.7mg
  • Sodium: 518mg
  • Calcium: 29mg

Ingredients

  • 1 medium eggplant (about 1/2 pound)
  • 2 medium red bell peppers (about 1 pound)
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground red pepper, divided
  • 4 (4-ounce) skinless, boneless chicken breast halves
  • 2 teaspoons olive oil, divided
  • 1 teaspoon paprika
  • 4 teaspoons lemon juice

Preparation

  1. Slice eggplant in half lengthwise, and pierce skin with a fork. Cut tops off bell peppers; discard tops, seeds, and membranes. Place eggplant and bell peppers on a microwave-safe plate. Microwave on high for 8 minutes or until tender.
  2. While the eggplant cooks, combine 1/4 teaspoon salt, ginger, garlic powder, and 1/8 teaspoon red pepper; sprinkle the chicken with the ginger mixture. Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add chicken, and cook for 6 minutes on each side or until chicken is done.
  3. Combine eggplant and bell peppers in a blender or food processor. Add 1/2 teaspoon salt, 1/8 teaspoon red pepper, 1 teaspoon oil, paprika, and juice; process until smooth. Serve chicken with sauce.
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