Easy Chicken Eggplant Recipe

Calendar icon Published: Dec 29th 2021 by Rachael Ottier Hart
Clock icon Last updated: Dec 17th 2024
Read time: 2 mins
Cuisine:
This recipe, developed through the collective effort of at least 6 experts, underwent meticulous research and testing for over 3 months. Learn more about our process in the art and science behind our recipes or read how we use AI responsibly. This post may contain affiliate links. Read our Disclosure Policy.
Front shot of Chicken Eggplant in a skillet

After a busy day, the last thing you want to think about is what to cook for dinner, far less how to make it healthy. This recipe for Easy Chicken Eggplant will take all the guesswork out of a tasty meal that’s also good for you. Eggplant is rich in nutrients and antioxidants and does wonder for your health. However, it’s also a vegetable with a mildly sweet and slightly bitter taste that absorbs the flavors of whatever it’s being cooked with. For this recipe, we have chosen Lebanese Zatar seasonings and chicken that will blend nicely with the eggplant to create a nutritious and delicious dish. You can pair this with some steamed rice like Garlic Fried Rice, pasta, or couscous to create a well-balanced meal ready in minutes.

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Time & Serves

Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
Serves
4 persons

Ingredients

  • 4 Chicken - boneless breast or thighs cut into bite sized chunks

  • 1 tablespoon Extra Virgin Olive Oil

  • 3 cloves Garlic - minced

  • 1 medium Onion - diced

  • 1 large Eggplant - cut into bite-size pieces

  • 1x15 ounces Canned Mashed Tomato

  • ½ teaspoon Turmeric

  • 1 tablespoon Zatar Seasoning

  • ¼ teaspoon Cumin

  • ½ teaspoon Red Pepper Flakes

  • 2 cups Kale - chopped

Instructions

Using a large deep skillet add the oil and bring to medium high heat.

Once the oil is hot, add the garlic, onion, and eggplant and sauté for 5 minutes or until the eggplant becomes tender.

Add the chicken into the skillet and cook for another 5 minutes or until cooked throughout.

Mix in the tomatoes, turmeric, Zatar, cumin, and red pepper flakes and let simmer for 10 minutes.

Stir in the kale and cook for another 5 minutes or until it’s starting to wilt, then remove from the heat and serve warm in bowls.

Rachael Ottier Hart
Author:
Culinary Storyteller & Spa Manager

More posts by Rachael Ottier Hart

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