Chicken with Eggplant and Vegetables
Chicken provides complete protein, while eggplant and vegetables keep the dish juicy without grains or potatoes. Browning the eggplant separately helps it develop color before everything simmers together in tomato juices. Serve hot as a complete main dish.
Cut the chicken breast (600 g) into pieces, the eggplant (300 g) into batons, the onion (80 g) into half-moons, the bell pepper (120 g) into strips, and the tomato (200 g) into dice; mince the garlic (6 g), and measure the paprika (2 g) and olive oil (20 g), dividing the oil in half. Allow about 10 minutes.
Heat half the oil in a skillet for 2 minutes.
Fry the chicken with the onion for about 8 minutes; season with table salt (4 g) and black pepper (1 g).
Fry the eggplant in the remaining oil for about 8 minutes, until tender and golden at the edges.
Add the bell pepper, tomato, garlic, and paprika; stir for about 3 minutes, then return the chicken to the pan. Cover and simmer gently for 15 minutes, until the vegetables are tender and the chicken is fully cooked.
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