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Ingredients
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
- 1/2 medium onion, chopped
- 1 teaspoon sherry vinegar
- 1 cup garbanzo beans and 1/4 cup liquid drained from can
- 2 teaspoons ground cumin
- 8 ounces cherry tomatoes, halved
- 1 teaspoon ground coriander
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon ground cinnamon
- Chopped fresh parsley, for garnish
- Salt and pepper
- 2 (6-ounce) boneless, skinless chicken breasts
- 1 medium (about 8 ounces) eggplant, unpeeled, cut into 3/4-inch cubes
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Recipe Info
Category : Poultry
Rating : 0
Contributor : marc
Print Recipe
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Directions
Instructions
1. 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.
2. 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.
Per serving:
450 calories
40 g protein
42 g carbohydrate
7 g fiber
15 g total fat
2 g saturated fat
74 mg cholesterol
642 mg sodium
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