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Caponata with Chicken

By chef Franco Luise

A Sicilian vegetable medley of eggplant, tomatoes, and capers with grilled chicken breast. Great as a hearty lunch with a Mediterranean flavor.

28 min
Easy

7 min prep · 21 min cook

Caponata with Chicken
432 kcal · per serving
Protein 54g Carbs 19g Fat 13g
Ingredients

What you will need

7 items · serves 1
  • Chicken Breast 1 pcs
  • Eggplant / Aubergine 0.25 pcs
  • Canned Tomatoes 0.25 pcs
  • Red Onion 0.5 pcs
  • Celery 0.25 pcs
  • Olives 15 g
  • Capers 0.5 tbsp

Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.

Method

Steps to cook

12 steps · 21 min cook

  1. Prepare the ingredients. Prepare all the ingredients - we will be cooking with them in a moment 🍗🍆✨

  2. Slice the onion. Peel the onion and cut it into smaller pieces

  3. Slice the eggplant. Cut the eggplant into larger cubes

  4. Slice the celery. Cut the celery stalks into slices, and set aside the middle part for garnish

  5. Cut the chicken. Cut the chicken breasts into cubes

  6. Saute the onion. Heat the olive oil in a pan, add the onion, and saute over medium heat for 2-3 minutes until golden

  7. Add the celery. Add the celery and saute over medium heat for another 4-5 minutes

  8. Add the eggplant. Add the eggplant and saute over higher heat together for 3-4 minutes

  9. Add the tomatoes and simmer. Add the tomatoes, season with salt and pepper, stir, cover with a lid, and simmer over low heat for about 5 minutes

  10. Fry the chicken. Season the chicken with salt and pepper and fry in a pan over high heat for about 3 minutes on each side until golden

  11. Combine and season. Add the chicken to the vegetables, stir in the capers and olives, cover, and cook together over medium heat for about 2 minutes

  12. Garnish and serve. Garnish with celery leaves and serve 🍽️✨

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