Who said that eating healthily means forcing bland food on yourself?! Here is a recipe for a simple, filling meal with tons of flavor.
1/2lb eggplant (slice cross-wise into 1/4" round pieces)
1/4lb boneless, skinless chicken breast (cut in bite size pieces)
1/2 large onion (large dice)
2 garlic cloves (rough chopped)
1 can diced tomatoes
2 tbs chicken stock, divided
crushed red pepper
Thyme/basil/oregano (any or all)
salt & pepper
chili powder
Heat oven to 400 degrees.
Season eggplant liberally with salt and pepper and place in one layer on baking sheet coated with nonstick spray. Roast in oven for ~30 minutes or until very soft. Cut slices of cooked eggplant into quarters - you should have bite sized pieces.
Heat skillet over medium heat. Once hot to touch, add 1 tbs chicken stock and chicken. Season chicken liberally with salt, pepper and chili powder. Saute until just cooked (inside should be white, a little pink is OK). Remove chicken, drain and set aside.
Add 1 tbs chicken stock to hot skillet and add onion. Season onion with salt and pepper and saute until soft/translucent. Add can of diced tomatoes, bring to boil and reduce heat (should be a slow bubble). Add a generous amount of thyme, basil and/or oregano (whatever you have on hand) and a few pinches of crushed red pepper. Stir in eggplant and chicken and cook down until well combined. Add more chicken stock if necessary. Important - season to taste with any of last four ingredients. Serves one.
Recipe of the Day
Posted by Rick G.
Who said that eating healthily means forcing bland food on yourself?! Here is a recipe for a simple, filling meal with tons of flavor. 1/2lb eggplant (slice cross-wise into 1/4" round pieces) 1/4lb boneless, skinless chicken breast (cut in bite size pieces) 1/2 large onion (large dice) 2 garlic cloves (rough chopped) 1 can diced tomatoes 2 tbs chicken stock, divided crushed red pepper Thyme/basil/oregano (any or all) salt & pepper chili powder Heat oven to 400 degrees. Season eggplant liberally with salt and pepper and place in one layer on baking sheet coated with nonstick spray. Roast in oven for ~30 minutes or until very soft. Cut slices of cooked eggplant into quarters - you should have bite sized pieces. Heat skillet over medium heat. Once hot to touch, add 1 tbs chicken stock and chicken. Season chicken liberally with salt, pepper and chili powder. Saute until just cooked (inside should be white, a little pink is OK). Remove chicken, drain and set aside. Add 1 tbs chicken stock to hot skillet and add onion. Season onion with salt and pepper and saute until soft/translucent. Add can of diced tomatoes, bring to boil and reduce heat (should be a slow bubble). Add a generous amount of thyme, basil and/or oregano (whatever you have on hand) and a few pinches of crushed red pepper. Stir in eggplant and chicken and cook down until well combined. Add more chicken stock if necessary. Important - season to taste with any of last four ingredients. Serves one.