chicken breasts with eggplant and roasted red pepper sauce main dish
Kelli Glordano
Ingredients
- Chicken Breasts
- Eggplant
- Roasted Red Bell Peppers
- Olive Oil
- Garlic Cloves
- Salt
- Black Pepper
- Fresh Basil Leaves
- Onion
- Tomato Paste
- Vegetable Stock
- Oregano
- Pine Nuts (optional)
- Pomegranate Seeds (for garnish, optional)
Keywords:
- Chicken breasts recipe
- Eggplant main dish
- Roasted red pepper sauce ingredients
- Healthy chicken dinner
- Mediterranean-inspired meal
Steps
### Chicken Breasts with Eggplant and Roasted Red Pepper Sauce: A Delicious Main Dish Recipe
Chicken breasts paired with a vibrant eggplant and roasted red pepper sauce make for an impressive main dish that’s perfect for any occasion. This recipe combines flavors from various regions, offering a rich, yet not overwhelming taste experience. Here are detailed steps to create this delightful meal.
#### Ingredients:
- 4 skinless, boneless chicken breasts
- Salt and black pepper (to taste)
- Olive oil or vegetable spray
- 2 large eggplants, sliced into 1/2-inch rounds
- 3 large red bell peppers, cut into strips
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped (optional)
- Zest of 1 lemon
- Juice of 1 lemon
#### Instructions:
1. **Preheat the Oven:**
- Preheat your oven to 400°F (205°C). Place a baking sheet in the oven to preheat as well.
2. **Prepare the Chicken Breasts:**
- Season both sides of each chicken breast with salt and black pepper.
- Lightly spray or brush the chicken breasts with olive oil on all sides.
3. **Roast the Eggplant and Bell Peppers:**
- Remove the preheated baking sheet from the oven and place the eggplant slices in a single layer on the baking sheet.
- Drizzle each slice with 1 tablespoon of olive oil, then sprinkle lightly with salt and pepper.
- Place the bell pepper strips around the eggplants. Drizzle them with the remaining tablespoon of olive oil, season with salt and pepper.
- Roast for about 20-25 minutes or until the vegetables are tender and slightly charred.
4. **Cook the Chicken:**
- While the vegetables are roasting, heat a large skillet over medium-high heat. Add the chicken breasts and cook for about 6-8 minutes per side, or until they reach an internal temperature of 165°F (75°C).
- Remove the chicken from the pan, cover loosely with foil to keep warm.
5. **Make the Sauce:**
- In the same skillet used for the chicken, add the minced garlic and sauté for about 1-2 minutes until fragrant.
- Add the roasted eggplant and bell pepper slices along with cherry tomatoes to the skillet. Stir to combine.
- Mix in the chopped parsley and basil (if using), lemon zest, and lemon juice. Cook for another 3-5 minutes or until the sauce has thickened slightly.
6. **Combine Chicken and Sauce:**
- Slice the chicken breasts into thin strips. Serve each portion of chicken on a plate with the eggplant-bell pepper sauce spooned over it.
- Garnish with extra parsley or basil, if desired.
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Enjoy your delicious Chicken Breasts with Eggplant and Roasted Red Pepper Sauce!