rocco DiSpirito's chicken with glazed eggplant& cauliflower rice
By craftsks1
Ingredients
- Ingredients
- olive oil cooking spray
- 3tbsp3 tbsp grated cauliflower
- kosher salt, to taste
- red pepper flakes, to taste
- 4oz4 oz boneless, skinless chicken thighs (or breasts), scored crosswise 1/4 inch deep
- 1 1/2cup1 1/2 cup eggplant cut into 2-inch pieces
- 1large clove1 large clove garlic, thinly sliced
- 1tbsp1 tbsp peeled and chopped fresh ginger
- 1tbsp1 tbsp gluten-free reduced-sodium tamari
- 1/2tbsp1/2 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
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