Sautéed chicken chunks with eggplant

Name: Sautéed chicken chunks with eggplant
Prep time: 30 min
Total time: 30 min
Yield: Makes 4 servings
Ingredients: 1 pound boneless, skinless chicken breasts, cut into ½- to 1-inch dice; 1 lemon; 2 bell peppers; 1 pound boneless, skinless chicken breasts, cut into ½- to 1-inch dice; ¼ cup extra-virgin olive oil; 1 pound eggplant; Salt and freshly ground black pepper; Salt and freshly ground black pepper; ½ cup roughly chopped basil

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
30 min

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

Bright, sunny flavors abound here. Serve this with bread, or, to make it into a pasta sauce, use 2 cups peeled, chopped, and diced tomatoes (canned are fine) in place of the water and cook an extra 5 minutes; thin with a little water if necessary.

Ingredients

1 lemon
1 pound boneless, skinless chicken breasts, cut into ½- to 1-inch dice
2</

Main course
Gluten-free

Method

Cut the lemon in half and segment it as you would a grapefruit, discarding the seeds and reserving the juice. Marinate the chicken with those segments and the juice while you prepare the vegetables.
Peel the peppers (use a regular vegetable peeler), then core, seed, and cut into ⅛-inch strips. Peel the eggplant and cut it into ½-inch chunks.
Put