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Wednesday, September 22, 2010

Chicken with Eggplant, Peppers, and Olives

This was a great, healthy and hearty dish from Weight Watchers. I accidentally used chicken breasts instead of chicken thighs, which turned out just fine. I actually think I would almost prefer this as a vegetarian dish without any chicken. I just loved the combo of all the veggies and didn't think the chicken added a ton (although Casey would probably say otherwise). If I did use chicken next time, I might season it up first with some oregano, garlic powder, pepper, etc. I served it over plain, cooked quinoa and topped with a bit of feta cheese. This makes great leftovers, too.



Ingredients:
1 medium raw eggplant, chopped
1 pound boneless, skinless chicken thighs, boneless, cut into 1 1/2-inch pieces
1 medium onion, chopped
1 medium celery stalk, chopped
1/2 medium sweet red pepper, chopped
1/2 medium green pepper, chopped
3 Tbsp red wine vinegar
3 medium tomatoes, very ripe, chopped
2 tsp sugar
10 olives, kalamata, pitted and chopped
3 medium garlic cloves, chopped
1/2 tsp table salt
2 Tbsp capers
1/8 tsp black pepper, or to taste

Directions:
In a colander, sprinkle eggplant with salt and toss. Set aside.

Spray a large, nonstick skillet with olive oil cooking spray. Sauté chicken over high heat until browned. Remove and set aside.

Rinse eggplant with water and let drain. Combine onion, celery, garlic, red and green peppers and eggplant in skillet and sauté over medium heat until softened, about 10 minutes. If skillet becomes too dry add a tablespoon or 2 of water.

Add chicken, tomatoes, vinegar, sugar, olives, capers and ground pepper to pan. Stir. Cover and let simmer over medium-low heat for 10 minutes. Serve.
Servings: 4
Points: 4

 

Labels: ,

6 Comments:

Blogger OF SPRING AND SUMMER said...

Thank you for your visit to my blog and your kind comments. I like the recipe and the pictures of the changes in your home in the previous post.
Have a good day.
Ingrid

September 22, 2010 at 11:12 AM  
Blogger Jennie Pie said...

Thanks for stopping by my blog. I just have to say I love your blog title! Bahahahahaha!!!!! An ode to 90's dance music!

And this recipe looks devine. My hubs and I love Mediterranean food, so we'll have to try this one out (without the meat of course) and I rarely say that about the endless amount of recipes I see online.

Love your photos!!!

Looking forward to reading more!

xoxoxo
Jennie Pie
"capturing Sweet in the East"

September 22, 2010 at 11:40 AM  
Blogger Lis said...

This recipe looks SO good! I really need to get my hands on some quinoa. I've been dying to try using it. But the stores in my little town don't carry it. I might have to travel to find some.

Thanks for sharing the recipe! :)

September 22, 2010 at 12:00 PM  
Anonymous Julie M. said...

I however, love this dish! I think our husbands are a lot alike. I could definitely go for this dish sans meat but my husband would put up a total huff. If it doesn't have meat, it doesn't classify as a meal in his mind!

September 22, 2010 at 2:40 PM  
Blogger Alice said...

Made it tonight, thank you

September 22, 2010 at 9:11 PM  
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C + C Marriage Factory: Chicken with Eggplant, Peppers, and Olives

Chicken with Eggplant, Peppers, and Olives

This was a great, healthy and hearty dish from Weight Watchers. I accidentally used chicken breasts instead of chicken thighs, which turned out just fine. I actually think I would almost prefer this as a vegetarian dish without any chicken. I just loved the combo of all the veggies and didn't think the chicken added a ton (although Casey would probably say otherwise). If I did use chicken next time, I might season it up first with some oregano, garlic powder, pepper, etc. I served it over plain, cooked quinoa and topped with a bit of feta cheese. This makes great leftovers, too.



Ingredients:
1 medium raw eggplant, chopped
1 pound boneless, skinless chicken thighs, boneless, cut into 1 1/2-inch pieces
1 medium onion, chopped
1 medium celery stalk, chopped
1/2 medium sweet red pepper, chopped
1/2 medium green pepper, chopped
3 Tbsp red wine vinegar
3 medium tomatoes, very ripe, chopped
2 tsp sugar
10 olives, kalamata, pitted and chopped
3 medium garlic cloves, chopped
1/2 tsp table salt
2 Tbsp capers
1/8 tsp black pepper, or to taste

Directions:
In a colander, sprinkle eggplant with salt and toss. Set aside.

Spray a large, nonstick skillet with olive oil cooking spray. Sauté chicken over high heat until browned. Remove and set aside.

Rinse eggplant with water and let drain. Combine onion, celery, garlic, red and green peppers and eggplant in skillet and sauté over medium heat until softened, about 10 minutes. If skillet becomes too dry add a tablespoon or 2 of water.

Add chicken, tomatoes, vinegar, sugar, olives, capers and ground pepper to pan. Stir. Cover and let simmer over medium-low heat for 10 minutes. Serve.
Servings: 4
Points: 4

 

Labels: ,