AIR-FRIED CHICKEN AND GREEK EGGPLANT AND RICE
513.7
Ingredients:
For The Chicken:
- 150g boneless chicken breast
- ¼ teaspoon chili powder
- ¼ teaspoon ginger garlic paste
- Salt and pepper to taste
For The Rice:
- 65g basmati rice (raw weight)
- 1 teaspoon extra virgin olive oil (7g)
- 140ml water
- 100g eggplant, sliced
- 50g onion, chopped
- 40g tomatoes, seeded and chopped
- 1 garlic clove, minced
- 1/4 teaspoon dried oregano
- 1 bay leaf
- 45g low-fat mozzarella cheese, grated
- Salt and black pepper to taste
- 20g cucumber for garnish
Instructions:
- Season the chicken with the ingredients and air-fry the chicken for 30 minutes over 165C.
- Preheat the oven to 400 degrees.
- Slice the eggplant crosswise into ½ inch slices, then cut into 1-inch pieces.
- Preheat oil in an oven-safe skillet over medium-high heat.
- Add eggplant and stir to coat with the oil. The eggplant may soak up all of the oil; this is normal. Add 1 teaspoon of the salt and continue to sauté for five minutes, until the eggplant has softened.
- Add onions and sauté for another five minutes. The eggplant and onion will both meltdown slightly.
- Add tomatoes and garlic and cook for an additional minute. Season with a pinch of salt, black pepper, and oregano.
- Add rice and bay leaf and stir to combine.
- Stir in the water, ensuring all of the rice is submerged (any vegetables sticking out is fine). Top with grated cheese.
- Place in the oven, uncovered, and bake for thirty minutes, or until all the liquid has been absorbed.
- Remove from oven and let cool slightly. Taste and adjust seasoning if necessary.
- Garnish with cucumber and serve with the air-fried chicken!
Nutrition Facts:
- Calories: 513.7 Cal
- Protein: 51.1g
- Carbs: 38.4g
- Fat: 19.1g
