Mediterranean Chicken with Eggplant

Gluten Free
Dairy Free
Health score
20%
Mediterranean Chicken with Eggplant
80 min.
6
261kcal

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Mediterranean Chicken with Eggplant: A Gluten-Free, Dairy-Free Delight!

Are you a fan of rich, Mediterranean flavors that dance on your palate, creating an explosion of taste? Look no further! This exquisite recipe for Mediterranean Chicken with Eggplant is a gluten-free, dairy-free dish that promises to tantalize your taste buds and leave you longing for more. Perfect for a hearty lunch or a satisfying dinner, this main course is designed to be the star of your table.

With a caloric breakdown that balances protein, fat, and carbs (40.01%, 35.07%, and 24.92% respectively), this dish is not only delicious but also mindful of your dietary needs. Each serving, clocking in at 261 calories, ensures that you can enjoy this meal without any guilt.

Prepare to be amazed as you transform simple ingredients like eggplant, chicken breast, and a medley of spices into a culinary masterpiece. The process is straightforward and accessible, requiring just 80 minutes from start to finish. And with the option to serve this dish to six persons, it's an ideal choice for gatherings or family dinners.

So, grab your frying pan, oven, and a dash of enthusiasm, and let's get cooking! This Mediterranean Chicken with Eggplant is waiting to be devoured, so what are you waiting for?

Ingredients

  •  eggplant peeled cut lengthwise into 1/ slices
  • tablespoons olive oil 
  •  onion diced
  • teaspoons oregano dried
  • servings salt and pepper to taste
  •  chicken breast halves diced boneless skinless
  • tablespoons tomato paste 
  • 0.5 cup water 

Equipment

  • frying pan
  • oven
  • pot
  • baking pan
  • grill
  • aluminum foil

Directions

  1. Place eggplant strips in a big pot of lightly salted water and soak for 30 minutes (this will improve the taste; they will leave a brown color in the pot).
  2. Remove eggplant from pot and brush lightly with olive oil.
  3. Saute or grill until lightly browned and place in a 9x13 inch baking dish. Set aside.
  4. Saute diced chicken and onion in a large skillet over medium heat. Stir in tomato paste and water, cover skillet, reduce heat to low and simmer for 10 minutes.
  5. Preheat oven to 400 degrees F (200 degrees C).
  6. Pour chicken/tomato mixture over eggplant. Season with oregano, salt and pepper and cover with aluminum foil.
  7. Bake in the preheated oven for 20 minutes.

Nutrition Facts

Calories261kcal
Protein40.01%
Fat35.07%
Carbs24.92%

Properties

Glycemic Index
17.83
Glycemic Load
2.72
Inflammation Score
-8
Nutrition Score
19.917391269103%

Flavonoids

Delphinidin
196.23mg
Apigenin
0.01mg
Luteolin
0.01mg
Isorhamnetin
0.92mg
Kaempferol
0.12mg
Myricetin
0.01mg
Quercetin
3.81mg

Nutrients percent of daily need

Calories:261.42kcal
13.07%
Fat:10.41g
16.02%
Saturated Fat:1.71g
10.67%
Carbohydrates:16.65g
5.55%
Net Carbohydrates:8.96g
3.26%
Sugar:9.54g
10.6%
Cholesterol:72.32mg
24.11%
Sodium:373.61mg
16.24%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:26.73g
53.45%
Vitamin B3:13.49mg
67.44%
Vitamin B6:1.08mg
53.96%
Selenium:37.25µg
53.22%
Manganese:0.62mg
31.09%
Fiber:7.68g
30.73%
Phosphorus:302.99mg
30.3%
Potassium:1031.87mg
29.48%
Vitamin B5:2.29mg
22.9%
Magnesium:67.52mg
16.88%
Vitamin K:17.28µg
16.46%
Folate:60.6µg
15.15%
Vitamin E:2.26mg
15.1%
Vitamin B2:0.21mg
12.61%
Copper:0.25mg
12.51%
Vitamin B1:0.17mg
11.63%
Vitamin C:8.93mg
10.83%
Iron:1.43mg
7.94%
Zinc:1.11mg
7.38%
Calcium:43.82mg
4.38%
Vitamin B12:0.23µg
3.77%
Vitamin A:179.61IU
3.59%
Source:Allrecipes