Chicken Eggplant Tomato Rice Skillet
Tender chicken thighs simmer with eggplant and tomatoes, served over brown rice with feta and lemon.
- Calories
- 640
- Protein
- 42g
- Carbs
- 66g
- Fat
- 23g
Per serving
Ingredients
For 4 servings · 50 min total
- chicken thighspatted dry20 oz
- long-grain brown rice1 1/4 cup
- eggplantcut into 1-inch cubes2
- crushed tomatoes2 cup
- yellow oniondiced1/2
- garlicminced2 clove
- feta cheesecrumbled2 oz
- lemonjuiced1/2
- extra-virgin olive oil4 tsp
- dried thyme1/2 tsp
- kosher salt1 tsp
- black pepper1/4 tsp
Instructions
- Dice the onion, mince the garlic, cube the eggplant, and juice the lemon. Do not rinse the chicken. Pat it dry and season all sides with kosher salt, black pepper, and thyme.
- Heat the olive oil in a deep skillet over medium heat. Add the chicken and sear 3-4 minutes per side until browned. Transfer it to a clean plate, then wash the board, knife, and your hands with soap and water before touching anything else.
- Add the onion and eggplant to the skillet, season with a pinch of salt, and cook 5-6 minutes until the onion is translucent and the eggplant is beginning to soften. Add the garlic and cook 30-60 seconds until fragrant.
- Stir in the crushed tomatoes and rice with enough water to cook the rice according to its package directions. Return the chicken to the skillet, cover, and simmer according to the rice package timing, stirring occasionally, until the rice is tender and the chicken reaches 165°F (74°C).
- Remove the lid and taste the sauce, adjusting salt, pepper, and lemon juice. Top with feta and serve.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.