Chicken with Eggplant, Peppers and Olivs

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 155.2
  • Total Fat: 4.9 g
  • Cholesterol: 10.3 mg
  • Sodium: 845.0 mg
  • Total Carbs: 23.9 g
  • Dietary Fiber: 5.5 g
  • Protein: 7.3 g

View full nutritional breakdown of Chicken with Eggplant, Peppers and Olivs calories by ingredient
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Number of Servings: 4


    1 medium raw eggplant, chopped
    1 pound boneless skinless chicken breast, cut into 1/2 cubes
    1 medium onion, chopped
    1 stalk celery
    1/2 medium red pepper chopped
    1/2 medium green pepper choppes
    3tbsp red wine vinegar
    3 medium tomatoes chopped
    2tsp sugar
    10 kalamata olives chopped
    3 medium garlic cloves
    1/2 tsp salt
    2tbsp capers
    1/8 tsp black pepper


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

Spray a large skillet with olive oil cooking spray. Saute chicken over high heat until browned. Remove and set aside.

Rinse eggplant with water and lt drain. Combine onion, celery, garlic, red and green peppers and eggplant in skillet and saute over medium heat until softend, about 10 minutes. If skillet becomes too dry add a tablespoon of water.

Add chicken, tomatoes, vinegar, sugar, olives, sapers and ground ppper to pan. Stir. Cover and let simmer over mdium-low heat for 10 minutes. Serve over brown rice

Makes 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user FIT4LIFE1234.

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