Are you looking for a delicious and healthy dinner recipe that’s surprisingly easy to make? Then look no further! This eggplant and chicken recipe is bursting with Mediterranean flavors, offering a vibrant and satisfying meal perfect for a weeknight dinner or a special occasion. It's a fantastic example of homemade cooking that's both quick and impressive. This recipe is packed with flavor, making it one of the best recipes for a truly satisfying and healthy meal. It’s also a great option for those searching for quick dinner ideas.
Ingredients:
- 1 large eggplant (about 1 pound), diced
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/2 cup chicken broth
- 1/4 cup chopped fresh parsley
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
Step 1: Preparing the Eggplant
Start by dicing the eggplant. To remove excess moisture which can make the eggplant soggy, place the diced eggplant in a colander, sprinkle with a generous pinch of salt, and let it sit for about 15-20 minutes. This will draw out excess moisture. After 15-20 minutes, rinse the eggplant under cold water and pat it dry with paper towels.
Step 2: Sautéing the Chicken and Vegetables
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken cubes and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Step 3: Combining the Ingredients
Stir in the drained diced tomatoes, chicken broth, oregano, basil, salt, and pepper. Bring the mixture to a simmer.
Return the chicken to the skillet. Add the dried eggplant and stir to combine. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and the eggplant is tender.
Step 4: Finishing Touches
Stir in the chopped fresh parsley just before serving. Taste and adjust seasoning as needed. Serve hot, garnished with extra parsley if desired.
Tips and Variations:
- For extra flavor: Add a pinch of red pepper flakes for a little heat.
- Vegetarian option: Replace the chicken with firm tofu, cubed and pan-fried before adding to the sauce.
- Add more vegetables: Feel free to add other vegetables like bell peppers, zucchini, or mushrooms.
- Make it a complete meal: Serve over rice, quinoa, or couscous for a more substantial meal.
- Meal prepping: This dish is excellent for meal prepping. Prepare it ahead of time and store it in the refrigerator for up to 3 days.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: 30-35g
- Fat: 15-20g
- Carbohydrates: 20-25g
This easy recipe offers a healthy and delicious meal option. Whether you are a seasoned home cook or just starting your culinary journey, this eggplant and chicken recipe is sure to become a favorite in your kitchen. Enjoy this simple yet flavorful dish, a perfect example of delicious dishes that are easy to prepare. It's a testament to the power of simple, fresh ingredients and a bit of culinary creativity to create truly satisfying meals.