Grilled Chicken & Eggplant over Rotini with Spicy Peppers
Ingredients
Food Safety
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Steps
Season chicken with ¼ teaspoon salt, a pinch or two of red pepper flakes and fresh lemon juice. Turn to coat. Marinate in refrigerator for up to 1 hour.
Heat the olive oil in a sauce pan. Add garlic and onion and sauté until golden brown.
Add tomatoes, white wine and chili peppers. Bring to a boil and season with basil, parsley, oregano, freshly ground black pepper and remaining salt. Cover pot and simmer gently for 20 minutes. Purée the sauce in a blender.
Slice eggplant ¾ inch (2 cm) thick and drizzle with 2 Tbsp (30 mL) olive oil. Grill or broil until golden brown on both sides and tender. Then sprinkle well with ½ cup (125 mL) parmesan cheese and grill a bit longer to toast the cheese. Remove and cool. Set aside 4 large slices to use as a garnish. Cut the remaining slices into 1” (2.5 cm) cubes.
Cook rotini as per directions on package.
Brush 2 tsp (10 mL) olive oil on the grill and heat to medium-high. Grill chicken until a meat thermometer reads 165°F (74°C). Cut each thigh into 4 pieces.
Serve chicken on rotini with eggplant and sauce. Garnish with ½ cup (125 mL) parmesan cheese.
Nutrition Info
| Per 410 g serving | Amount |
|---|---|
| Calories | 560 |
| Protein | 31 g |
| Fat | 23 g |
| Saturated Fat | 5 g |
| Carbohydrate | 52 g |
| Fibre | 13 g |
| Sugar | 10 g |
| Cholesterol | 75 mg |
| Sodium | 610 mg |
| Per 410 g serving | % Daily Value |
|---|---|
| Potassium | 21 |
| Calcium | 25 |
| Iron | 30 |
| Vitamin A | 25 |
| Vitamin C | 160 |
| Vitamin B6 | 31 |
| Vitamin B12 | 23 |
| Folate | 17 |
| Zinc | 27 |
