Recipe Details
Ingredients
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2tablespoonsolive oil
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2skinless, boneless chicken breasts, cubed
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2mediumsweet potatoes, cubed
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½mediumred onion, chopped
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1smalleggplant, cubed
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2clovesgarlic, minced
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1tablespoonminced fresh ginger root
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2teaspoonsground turmeric
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½cuplow-sodium chicken broth, or more as needed
Cooking Directions
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Heat oil in a large skillet over medium-high heat. Add chicken; cook and stir until no longer pink in the center, about 5 minutes. Add sweet potatoes and onion; cook and stir until onion is translucent, 2 to 3 minutes. Add eggplant, garlic, ginger, and turmeric; cook until fragrant, about 1 minute.
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Pour in broth and bring to a boil. Reduce the heat and simmer, stirring occasionally and adding more broth if necessary, until vegetables are tender and stew has thickened, about 20 minutes.
Tips
You can use canola oil for olive oil and water for chicken broth if desired.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories183 | |
| % Daily Value * | |
| Total Fat 6g |
7% |
| Saturated Fat 1g |
5% |
| Cholesterol 20mg |
7% |
| Sodium 71mg |
3% |
| Total Carbohydrate 24g |
9% |
| Dietary Fiber 5g |
18% |
| Total Sugars 6g |
|
| Protein 10g |
20% |
| Vitamin C 5mg |
5% |
| Calcium 42mg |
3% |
| Iron 1mg |
7% |
| Potassium 538mg |
11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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