- Prep Time
- 15 mins
- Total Time
- 55 mins
- Serves
- Serves 4
Ingredients
- 5 cloves
- garlic, minced and divided
- 4
- skinless chicken breasts, halved
- 1 tbsp
- paprika
- 15 mL
- 4 cups
- chopped eggplant, 1-in. (2.5 cm) pieces, soaked in cold water 5 min.
- 1 L
- 1 cup
- green and yellow zucchini, cut into rounds
- 250 mL
- 1
- large onion, sliced
- 1
- orange bell pepper, cut into 1-in. (2.5 cm) pieces
- 1 1/2 cups
- diced plum tomatoes
- 375 mL
- 1/2 tsp
- salt
- 2 mL
- 3 tbsp
- fresh oregano, roughly chopped, divided
- 45 mL
- 2 sprigs
- fresh rosemary, torn into pieces
- 3/4 cup
- frozen petite peas
- 175 mL
Method
Step 1
Preheat broiler. Spread 1 tbsp (15 mL) garlic on chicken. Sprinkle with paprika and pat to stick. In a large skillet, heat 1 tbsp (15 mL) oil over medium heat. Add chicken and cook until browned on both sides, 1 to 2 min. Transfer to baking dish, place on middle rack of oven, and broil for 6 to 8 min., or until cooked through.
Step 2
Meanwhile, in a large skillet, heat 1 tbsp (15 mL) olive oil over medium heat. Add the eggplant and cook until soft, about 3 min. Add the zucchini and cook for another 5 min. Set mixture aside in a bowl.
Step 3
Add the remaining olive oil to the skillet and cook the remaining garlic, onion and pepper on medium heat until tender, 8 to 10 min. Add the tomatoes, salt, 2 tbsp (30 mL) of oregano and the rosemary. Cook for 15 to 18 min.
Step 4
Stir in the peas and reserved eggplant and zucchini mixture. Cook for 3 min. Serve warm and sprinkled with remaining oregano, alongside the chicken.
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Nutritional Facts Per Serving
- Nutrition Description:
- ¼ of the recipe
- Calories:
- 500
- Fat:
- 13 g
- Saturated Fat:
- 2 g
- Carbs:
- 24 g
- Fibre:
- 5 g
- Cholesterol:
- 165 mg
- Protein:
- 72 g
- Sodium:
- 480 mg
