Directions:
- Slice eggplant in half lengthwise, and pierce skin with a fork. Cut tops off bell peppers; discard tops, seeds, and membranes. Place eggplant and bell peppers on a microwave-safe plate. Microwave on high for 8 minutes or until tender.
- While the eggplant cooks, combine 1/4 teaspoon salt, ginger, garlic powder, and 1/8 teaspoon red pepper; sprinkle the chicken with the ginger mixture. Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add chicken, and cook for 6 minutes on each side or until chicken is done.
- Combine eggplant and bell peppers in a blender or food processor. Add 1/2 teaspoon salt, 1/8 teaspoon red pepper, 1 teaspoon oil, paprika, and juice; process until smooth. Serve chicken with sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 81.15 Kcal (340 kJ) | ||
| Calories from fat | 28.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.18g | 5% | |
|---|---|---|---|
| Cholesterol | 16.73mg | 6% | |
| Sodium | 531.53mg | 22% | |
| Potassium | 296.55mg | 6% | |
| Total Carbs | 7.2g | 2% | |
| Sugars | 4.71g | 19% | |
| Dietary Fiber | 2.67g | 11% | |
| Protein | 6.35g | 13% | |
| Vitamin C | 62.6mg | 104% | |
| Vitamin A | 1.5mg | 50% | |
| Iron | 25.3mg | 141% | |
| Calcium | 11.3mg | 1% | |
| Amount Per 100 g | |||
| Calories | 48.14 Kcal (202 kJ) | ||
| Calories from fat | 16.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.89g | 5% | |
|---|---|---|---|
| Cholesterol | 9.92mg | 6% | |
| Sodium | 315.3mg | 22% | |
| Potassium | 175.91mg | 6% | |
| Total Carbs | 4.27g | 2% | |
| Sugars | 2.79g | 19% | |
| Dietary Fiber | 1.58g | 11% | |
| Protein | 3.77g | 13% | |
| Vitamin C | 37.1mg | 104% | |
| Vitamin A | 0.9mg | 50% | |
| Iron | 15mg | 141% | |
| Calcium | 6.7mg | 1% | |
* 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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