Name: Lean Chicken Breast Stew with Steamed White Rice and Roasted Eggplant
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 150g Chicken Breast, cubed; 60g Cooked White Rice; 120g Eggplant, cubed; 1 tbsp Tomato Paste; 30g Green Bell Pepper, diced; 20g Red Onion, diced; 1/4 cup Low Sodium Chicken Broth

Lean Chicken Breast Stew with Steamed White Rice and Roasted Eggplant

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Lean Chicken Breast Stew with Steamed White Rice and Roasted Eggplant

Chicken breast simmered in a savory Dominican-style tomato sauce, served with fluffy white rice and tender roasted eggplant for a smoky finish.

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NUTRITION

Protein

39.0g

Fat

2.4g

Carbs

31.2g

SERVINGS

1 serving

INGREDIENTS

150g Chicken Breast, cubed

60g Cooked White Rice

120g Eggplant, cubed

1 tbsp Tomato Paste

30g Green Bell Pepper, diced

20g Red Onion, diced

1/4 cup Low Sodium Chicken Broth

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PREPARATION

1
Preheat your oven to 400 degrees and line a baking sheet with parchment paper.
2
Toss the cubed eggplant with a light dusting of garlic powder and salt, then roast until the edges are golden and tender.
3
In a non-stick skillet, sauté the diced onion and bell pepper with a splash of chicken broth until they soften.
4
Add the cubed chicken breast to the skillet and cook until the outside is no longer pink.
5
Stir in the tomato paste and the remaining chicken broth, allowing the mixture to simmer until the chicken is fully cooked and the sauce has thickened into a rich glaze.
6
Place the steamed white rice in a bowl and top it with the savory chicken stew.
7
Serve the roasted eggplant on the side to complete this balanced Dominican-inspired meal.