Directions:
- Blend yogurt,cumin and cinnamon in a small bowl.
- Rub 1/2 yogurt mixture all over the chicken,cover with plastic wrap and marinate in refrigerator 2 hours or overnight.
- Prick eggplant skin,steam until tender.Peel and chop
- Spray a medium size skillet with no stick cooking spray.Add stock and saute garlic and shallots until soft.Add eggplant and stir 2 minutes.
- Remove from heat,add remaining yogurt mixture and blend well.Keep warm.
- In a different non stick skillet,Add chicken and cook 3 or 4 minutes on each side,constantly turning so as not to burn or stick.
- Add tomatoes,chicken and oregano to eggplant mixture
- Serve over brown rice
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 255.42 Kcal (1069 kJ) | ||
| Calories from fat | 34.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.78g | 6% | |
|---|---|---|---|
| Cholesterol | 70.08mg | 23% | |
| Sodium | 462.65mg | 19% | |
| Potassium | 1358.5mg | 29% | |
| Total Carbs | 30.12g | 10% | |
| Sugars | 17.34g | 69% | |
| Dietary Fiber | 8.1g | 32% | |
| Protein | 29.68g | 59% | |
| Vitamin C | 36.8mg | 61% | |
| Iron | 1.1mg | 6% | |
| Calcium | 91.8mg | 9% | |
| Amount Per 100 g | |||
| Calories | 48.52 Kcal (203 kJ) | ||
| Calories from fat | 6.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.72g | 6% | |
|---|---|---|---|
| Cholesterol | 13.31mg | 23% | |
| Sodium | 87.89mg | 19% | |
| Potassium | 258.08mg | 29% | |
| Total Carbs | 5.72g | 10% | |
| Sugars | 3.29g | 69% | |
| Dietary Fiber | 1.54g | 32% | |
| Protein | 5.64g | 59% | |
| Vitamin C | 7mg | 61% | |
| Iron | 0.2mg | 6% | |
| Calcium | 17.4mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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