Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
446
Calories
35g
Protein
18g
Fat
33g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Bell Pepper | 1 medium (119g) | 31 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup fresh lemon juice
- 1/4 cup dry white wine
- 2 Tbs. olive oil
- 2 garlic cloves, minced
- 2 Tbs. chopped fresh oregano
- Grated zest of 1/2 lemon
- Salt and freshly ground pepper, to taste
- 1 1/2 lb. boneless, skinless chicken breasts or
- thighs, cut into 1 1/2-inch cubes
- 1 Asian eggplant, cut crosswise into slices
- 1 red bell pepper, seeded and cut into 1-inch
- squares
- 1 yellow onion, halved, separated into layers and
- cut into 1 1/2-inch squares
- 1 lemon, cut into 8 wedges
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes