Estimated Nutrition (whole recipe, rough)
Counts 14 of 16 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry | 1 cup (138g) | 87 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Bean | 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
- 1 tbsp + 1 tsp extra-virgin olive oil, divided
- 1 tsp sherry vinegar
- 2 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground cinnamon
- salt and pepper
- 2 (6-oz) boneless, skinless chicken breasts
- 1 medium (about 8 oz) eggplant, unpeeled, cut into ¾-inch cubes
- ½ medium onion, chopped
- 1 cup garbanzo beans and ¼ cup liquid drained from can
- 8 oz cherry tomatoes, halved
- 2 tsp fresh lemon juice
- chopped fresh parsley, for garnish
Directions
Combine a teaspoon of the oil with the vinegar, cumin,coriander, cinnamon, salt, and pepper in a glass dish.
Add chicken breasts; turn to coat.
Cover with plastic wrap;refrigerate for up to 6 hours.
Heat remaining tablespoon of oil in large nonstick skillet over medium heat.
Add chicken and cook, 4 minutes per side,or until cooked through.
Using tongs, transfer chicken to platter; tent with foil to keep warm.
In same skillet, cook eggplant and onion 8 minutes, until soft and slightly browned, stirring often.
Stir in garbanzo beans with liquid,tomatoes, and lemon juice.
Cook 3 minutes, smashing the tomatoes with a wooden spoon and stirring to blend flavors and warm through.
Transfer to platter with chicken; garnish with parsley.