Estimated Nutrition (whole recipe, rough)
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 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
- =
- 2whole chicken breasts, cut in half
- 1/2 teaspoon salt
- 1/4 teaspoon paprika
- 2 tablespoons butter or margarine
- 1 medium eggplant, cut into 3/4-inch cubes (1/2 pound)
- 1 green bell pepper, cut into strips
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 2 zucchini, cut into 1/2-inch slices
- 1 14-1/2-ounce can peeled whole tomatoes, chopped
- 1/4 teaspoon ground thyme
- 1/4 teaspoon hot pepper sauce
- 2 cups hot cooked rice
- Lemon wedges for garnish (optional)
- =
Directions
Season chicken with salt and paprika. Brown on both sides in butter in ovenproof skillet. Remove chicken and set aside.
Add eggplant, pepper, onion and garlic to same skillet; cook until tender crisp.
Arrange chicken over vegetables. Add zucchini, tomatoes, thyme and pepper sauce. Cover and bake at 350 degrees 30 minutes. Serve with hot rice. Garnish with lemon, if desired. For added elegance, place rice in center of platter and arrange chicken around edge. Serve vegetables separately.