AuthorKevin PetrizioI'm not the kind of person who can eat the same foods day after day. But I learned a long time ago that you can make the same ingredients taste completely different by changing the spices that you use. This simple chicken and eggplant dish is a break from the mundane. I hope you enjoy it as much as I do.
Mix spice mix together.
Put chicken in a large skillet with olive oil over medium heat and cook until no longer pink.
Add half of the spice mix and stir. Let cook for a minute or two.
Add onion and tomato and cook for about three minutes.
Add the eggplant and the rest of the spice mix. Cook for three minutes and then add the cup of water.
Cover and let cook for 10 minutes. If the pan starts to get dry, add half a cup of water as needed.
Dish is fully cooked when eggplant cubes are soft. Turn off heat.
Stir in the cooked rice and allow to sit covered for three minutes.
Check seasoning to taste, and serve.
This recipe makes two servings --- Dish out 2 1/2 cups for each serving.
Count each serving as: 1 protein- 2 veggies- 1 starch- 1 fat
If you only need 1 serving of veggies, just cut the amounts of them in half.
Ingredients
Directions
Mix spice mix together.
Put chicken in a large skillet with olive oil over medium heat and cook until no longer pink.
Add half of the spice mix and stir. Let cook for a minute or two.
Add onion and tomato and cook for about three minutes.
Add the eggplant and the rest of the spice mix. Cook for three minutes and then add the cup of water.
Cover and let cook for 10 minutes. If the pan starts to get dry, add half a cup of water as needed.
Dish is fully cooked when eggplant cubes are soft. Turn off heat.
Stir in the cooked rice and allow to sit covered for three minutes.
Check seasoning to taste, and serve.
This recipe makes two servings --- Dish out 2 1/2 cups for each serving.
Count each serving as: 1 protein- 2 veggies- 1 starch- 1 fat
If you only need 1 serving of veggies, just cut the amounts of them in half.
