Active time: 20 minutes Total time: 3 hours, 50 minutes
Eggplant is best when cooked to complete, melting tenderness and the slow cooker does a wonderful job of it, melding the eggplant and vegetables with piney rosemary and just enough olive oil for flavor. Poach the chicken breasts on top, and you have a delectable entrée, with a veggie sauce to spoon over it on the plate. Serve atop 1/3 cup a whole-grain of your choice to make this a complete meal or refuel after a workout.
Slow Cooker Ratatouille Chicken
- 1 tablespoon olive oil
- 2 cups (500g) eggplant, cubed
- 1 cup (150g) zucchini, cubed
- 1 cup (175g) red bell pepper, cubed
- 1 large tomato, chopped
- 1 large garlic clove, chopped
- 1 tablespoon fresh rosemary, chopped
- 2 3.5 ounce (98g) chicken breast fillets
- 1/2 teaspoon paprika
- 1 teaspoon balsamic vinegar
Drizzle the olive oil in a 4 quart (4L) slow cooker insert, then add the eggplant, zucchini, bell pepper, tomato, garlic and rosemary. Cover the pot and set to high; cook for 3 hours.
Sprinkle the chicken breast with paprika. Uncover the eggplant mixture and stir, then top with the chicken and replace the cover. Cook for 30 minutes.
Uncover and test the chicken with an instant-read thermometer, it is done when it has reached 160ºF. Remove the chicken breasts and place each on a plate. Stir the balsamic vinegar into the eggplant mixture, then serve each chicken breast with about 1 cup of eggplant mixture over the top.
Serves: 2 | Serving Size: 1 cup
Nutrition (per serving): Calories: 236; Total Fat: 10g; Saturated Fat: 2g; Monounsaturated Fat: 6g; Cholesterol: 73mg; Sodium: 63mg; Carbohydrate: 13g; Dietary Fiber: 6g; Sugar: 10g; Protein: 25g