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Prep Time
15 mins
Total Time
55 mins
Serves
Serves 4

Ingredients

5 cloves
garlic, minced and divided
4
skinless chicken breasts, halved
1 tbsp
paprika
15 mL
4 cups
chopped eggplant, 1-in. (2.5 cm) pieces, soaked in cold water 5 min.
1 L
1 cup
green and yellow zucchini, cut into rounds
250 mL
1
large onion, sliced
1
orange bell pepper, cut into 1-in. (2.5 cm) pieces
1 1/2 cups
diced plum tomatoes
375 mL
1/2 tsp
salt
2 mL
3 tbsp
fresh oregano, roughly chopped, divided
45 mL
2 sprigs
fresh rosemary, torn into pieces
3/4 cup
frozen petite peas
175 mL

Method

Step 1

Preheat broiler. Spread 1 tbsp (15 mL) garlic on chicken. Sprinkle with paprika and pat to stick. In a large skillet, heat 1 tbsp (15 mL) oil over medium heat. Add chicken and cook until browned on both sides, 1 to 2 min. Transfer to baking dish, place on middle rack of oven, and broil for 6 to 8 min., or until cooked through.

Step 2

Meanwhile, in a large skillet, heat 1 tbsp (15 mL) olive oil over medium heat. Add the eggplant and cook until soft, about 3 min. Add the zucchini and cook for another 5 min. Set mixture aside in a bowl.

Step 3

Add the remaining olive oil to the skillet and cook the remaining garlic, onion and pepper on medium heat until tender, 8 to 10 min. Add the tomatoes, salt, 2 tbsp (30 mL) of oregano and the rosemary. Cook for 15 to 18 min.

Step 4

Stir in the peas and reserved eggplant and zucchini mixture. Cook for 3 min. Serve warm and sprinkled with remaining oregano, alongside the chicken.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
¼ of the recipe
Calories:
500
Fat:
13 g
Saturated Fat:
2 g
Carbs:
24 g
Fibre:
5 g
Cholesterol:
165 mg
Protein:
72 g
Sodium:
480 mg
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