Chicken with Eggplant & Onion

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 169.4
  • Total Fat: 1.6 g
  • Cholesterol: 65.7 mg
  • Sodium: 237.4 mg
  • Total Carbs: 10.5 g
  • Dietary Fiber: 2.8 g
  • Protein: 27.5 g

View full nutritional breakdown of Chicken with Eggplant & Onion calories by ingredient
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Great meal for one Great meal for one
Number of Servings: 1


    4 oz. Chicken breasted boneless skinless
    1 cup cubed eggplant
    1/4 cup chopped onion or sliced into rings
    1 TBS Balsamic Vinegar
    Dash salt and pepper


Cook the eggplant during the weekend chopping for a very quick meal.


Cube eggplant and bake for 20 minutes at 350. This a good thing to do on the weekend andthe cook with leftovers during the week.


Wait ten minutes aftrr putting the eggplant in the oven and then cook the chicken in a non stick fry pan with a tight cover. 4 minutes on each side medium heat.

Remove chicken from pan and plate.

Add onions and eggplant to frypan at medium high heat and cook until onions are about translucent.

Add salt & pepper cook stirring for 30 seconds or so.

Add balsamic vinegar and stir sickly for a few seconds until the vinegar is absorbed.


Serving Size: mskes one serving can double

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