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Wednesday, September 22, 2010

Day 59: Chicken with Eggplant, Peppers, and Olives

Today was not as bad so I treated myself to real dinner.  The original recipe is here.  It was great!  Just wish I could eat it with rice or pasta...

Chicken with Eggplant, Peppers, and Olives

Cooked Eggplant, fresh 17.0 cal 0.5 cup
Chicken Breast 280.3 cal 6 oz
Cooked Peppers, Green, fresh 19.0 cal 0.5 cup
Cooked Tomatoes, fresh 22.0 cal 0.5 cup
Olives, Black 25.0 cal 5 olives
Vinegar, Balsamic (Progresso) ,10 cal 1 tbsp
Salt, Table 0.0 cal 1 dash
Pepper, Black, Ground 0.3 cal 1 dash
Garlic, Raw 4.5 cal 1 clove

In a colander, sprinkle chopped eggplant with salt and toss. Set aside.

Spray a large, nonstick skillet with olive oil cooking spray. Sauté chicken, cut into bite-size chunks, over high heat until browned. Remove and set aside.

Rinse eggplant with water and let drain. Combine minced garlic, chopped green peppers, and eggplant in a skillet and sauté over medium heat until softened, about 10 minutes. If skillet becomes too dry, add a bit of water.

Add chicken, chopped tomatoes, vinegar, sliced olives, and ground pepper to pan. Stir. Cover and let simmer over medium-low heat for 10 minutes.


Christina said...

Glad you tried it and liked it!

Alisa said...

I love the meals and recipes you've made in your blog! This sounds really delicious.I saw your blog from the foodie blog roll and I like what you have here.if you won't mind I'd love to guide Foodista readers to this post.Just add the foodista widget to the end of this post and it's all set, Thanks!

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