Grilled Chicken with Eggplant Caponata
Grilled Chicken with Eggplant Caponatan is a main course that serves 4. One serving contains 385 calories, 51g of protein, and 10g of fat. For $3.14 per serving, this recipe covers 35% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and dairy free diet. The Fourth Of July will be even more special with this recipe. This recipe from The Lemon Bowl requires pepper, salt and pepper, eggplant, and red wine vinegar. 172 people found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes around 1 hour and 15 minutes. All things considered, we decided this recipe deserves a spoonacular score of 94%. This score is amazing. If you like this recipe, take a look at these similar recipes: Grilled Eggplant With Caponata Salsa, Grilled Eggplant With Caponata Salsa, and Grilled Eggplant Caponata Bruschetta with Ricotta Salata.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 60 minutes
Ingredients:
2 Tbs capers - drained and rinsed
4 chicken breasts
1 eggplant - diced
1 Tbs olive oil
1 medium onion - diced
2 Tbs parsley - garnish
¼ tsp pepper
2 Tbs raisins
1 red pepper - seeded and diced
1 Tbs red wine vinegar
Salt and pepper to taste
½ tsp sea salt
1 Tbs sugar
2 medium tomatoes - diced
Equipment:
pot
grill
Cooking instruction summary:
Pre-heat grill to high heat.Season chicken breasts with olive oil, salt and pepper.Grill 7-8 minutes per side or until fully cooked; set aside.In a large sauce pot, brown eggplant over medium-high heat (using non-stick spray) for about 5 minutes.Add a pinch of salt or pepper to get juices released.Add red pepper and onion; cook for additional 8 minutes or until soft.Add in tomatoes, raisins, capers, vinegar and sugar. Simmer for 20-30 minutes.Check for seasoning and garnish with fresh chopped parsley.Serve over grilled chicken breast slices.
Step by step:
1. Pre-heat grill to high heat.Season chicken breasts with olive oil, salt and pepper.Grill 7-8 minutes per side or until fully cooked; set aside.In a large sauce pot, brown eggplant over medium-high heat (using non-stick spray) for about 5 minutes.
2. Add a pinch of salt or pepper to get juices released.
3. Add red pepper and onion; cook for additional 8 minutes or until soft.
4. Add in tomatoes, raisins, capers, vinegar and sugar. Simmer for 20-30 minutes.Check for seasoning and garnish with fresh chopped parsley.
5. Serve over grilled chicken breast slices.
Nutrition Information:
covered percent of daily need
