Caponata on the Fly with Chicken

Caponata on the Fly with Chicken

Most caponata recipes include olives as part of the fat source; however, for this dish I have omitted the olives and use olive oil or avocado oil. Thank my grandmother for this, who would serve this as a side during Easter.

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Yield2 Servings
Prep Time (mins)
  • Ingredients
  • Nutrition
  • 1 medium Eggplant (20 oz)
  • 3/4 cup Celery
  • 3/4 cup Onion
  • 1 clove Garlic
  • 1 tbsp Dr. Sears' Zone Extra Virgin Olive Oil
  • 1 medium Zucchini (1 1/2C chopped)
  • 3/4 cup Red bell peppers - chopped
  • 1 tbsp Capers
  • Sea salt and pepper - to taste
  • 2 tbsps Water - purified
  • 3 tbsps Tomato paste
  • 2 tbsps White wine vinegar
  • 6 oz Cooked chicken breast - left over or Perdue Shortcuts (1 1/4 cup)
  • 1 Orange - shared
Calories 349
Total Fat 10g
Carbohydrates 39g
Fiber 14g
Protein 29g

Instructions

  1. Cut veggies into bite-sized pieces then add to Pyrex microwaveable container. Salt and pepper to taste.
  2. Add all the remaining caponata ingredients except for the tomato paste and vinegar.
  3. Cover and microwave on high for 15 minutes, turning once to stir mid-point, around 7 minutes.
  4. When finished cooking, remove cover from Pyrex and stir in tomato paste and vinegar.

Yields 2 cups of caponata.