Directions:
- Combine first 6 ingredients in a small bowl; stir well. Set aside. Cut each potato into 6 wedges. Cut eggplants lengthwise into quarters.
- Place chicken and potato in a large shallow roasting pan coated with cooking spray. Coat chicken and potato with cooking spray. Bake, uncovered, at 375° for 25 minutes; turn potatoes, and add eggplant. Brush chicken and vegetables with oil; sprinkle with cheese mixture. Bake, uncovered, 20 minutes or until chicken and vegetables are done.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 169.41 Kcal (709 kJ) | ||
| Calories from fat | 76.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.49g | 13% | |
|---|---|---|---|
| Cholesterol | 35.2mg | 12% | |
| Sodium | 375.4mg | 16% | |
| Potassium | 497.95mg | 11% | |
| Total Carbs | 13.8g | 5% | |
| Sugars | 6.96g | 28% | |
| Dietary Fiber | 5.79g | 23% | |
| Protein | 11.27g | 23% | |
| Vitamin C | 3.4mg | 6% | |
| Iron | 0.6mg | 3% | |
| Calcium | 135.5mg | 14% | |
| Amount Per 100 g | |||
| Calories | 80.1 Kcal (335 kJ) | ||
| Calories from fat | 36.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.02g | 13% | |
|---|---|---|---|
| Cholesterol | 16.64mg | 12% | |
| Sodium | 177.5mg | 16% | |
| Potassium | 235.45mg | 11% | |
| Total Carbs | 6.53g | 5% | |
| Sugars | 3.29g | 28% | |
| Dietary Fiber | 2.74g | 23% | |
| Protein | 5.33g | 23% | |
| Vitamin C | 1.6mg | 6% | |
| Iron | 0.3mg | 3% | |
| Calcium | 64.1mg | 14% | |
* 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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