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.