Chicken with Eggplant-Pepper Sauce

Chicken with Eggplant-Pepper Sauce
Photo by Randy Mayor


  • 4 teaspoons lemon juice
  • ¼ teaspoon ground red pepper, divided
  • ¼ teaspoon ground ginger
  • ¾ teaspoon salt, divided
  • 4 (4-ounce) skinless, boneless chicken breast halves
  • 2 medium red bell peppers (about 1 pound)
  • 1 medium eggplant (about 1/2 pound)
  • + 3 more ingredients
    • ¼ teaspoon garlic powder
    • 1 teaspoon paprika
    • 2 teaspoons olive oil, divided

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, g...

View full recipe at My Recipes


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