Menu Enter a recipe name, ingredient, keyword...

rocco DiSpirito's chicken with glazed eggplant& cauliflower rice

By

Google Ads
Rate this recipe 0/5 (0 Votes)
rocco DiSpirito's chicken with glazed eggplant& cauliflower rice 0 Picture

Ingredients

  • Ingredients
  • olive oil cooking spray
  • 3 tbsp 3 tbsp grated cauliflower
  • kosher salt, to taste
  • red pepper flakes, to taste
  • 4 oz 4 oz boneless, skinless chicken thighs (or breasts), scored crosswise 1/4 inch deep
  • 1 1/2 cup 1 1/2 cup eggplant cut into 2-inch pieces
  • 1 large clove 1 large clove garlic, thinly sliced
  • 1 tbsp 1 tbsp peeled and chopped fresh ginger
  • 1 tbsp 1 tbsp gluten-free reduced-sodium tamari
  • 1/2 tbsp 1/2 tbsp balsamic vinegar

Details

Preparation

Step 1



Directions
Spray a large nonstick pan with cooking spray and place over medium-high heat.
Add grated cauliflower and cook, stirring, until softened and just tender, about 1 minute.
Season with salt and red pepper flakes.
Spoon onto plate and set aside.
Wipe pan dry. Spray pan again with cooking spray and place over medium-high heat.
Season chicken with salt and cook in pan until cooked through and brown on the outside, about 2 minutes.
Transfer to a plate and set aside.
Add eggplant to pan and cook until soft and brown, about 5 minutes.
Push eggplant to side of pan and add garlic and cook until brown, about 30 seconds.
Add ginger and cook until fragrant, about 15 seconds.
Add tamari and vinegar to the pan along with a splash of water and return the chicken to the pan.
Cook until the chicken is cooked through and the sauce sticks to everything, about 30 seconds.
Plate chicken over rice with a side of eggplant. Serve with red pepper flakes.
Calories: 190, Fat: 2 g, Cholesterol: 70 mg, Sodium: 823 mg, Carbohydrates: 16 g, Fiber: 5 g, Protein: 30 g

Review this recipe