Halal Chicken and Eggplant Bake Stir-Fry

Halal Chicken and Eggplant Bake Stir-Fry is a savory and comforting dish that combines tender chicken with roasted eggplant, infused with aromatic spices. Perfect for a midnight snack, this dish brings together unique flavors that are both satisfying and wholesome.

Ingredients

• Chicken breast - 250 grams, diced
• Eggplant - 1 medium, cut into cubes
• Olive oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Onion - 1 medium, sliced
• Bell pepper - 1 medium, sliced
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Soy sauce - 1 tablespoon
• Fresh parsley - 2 tablespoons, chopped

Steps

1. Preheat your oven to 200 degrees Celsius (400 degrees Fahrenheit).
2. In a large bowl, combine the diced chicken, olive oil, garlic, cumin, paprika, salt, and black pepper. Toss until the chicken is evenly coated.
3. In a separate bowl, toss the eggplant cubes with a tablespoon of olive oil and a pinch of salt.
4. Spread the chicken mixture and eggplant on a baking sheet lined with parchment paper.
5. Bake in the preheated oven for 15 minutes.
6. While the chicken and eggplant are baking, heat a skillet over medium heat and add the sliced onion and bell pepper. Sauté for about 5 minutes until they soften.
7. Remove the chicken and eggplant from the oven and add them to the skillet with the sautéed vegetables. Drizzle with soy sauce and stir well to combine.
8. Cook for an additional 5 minutes on medium heat, allowing the flavors to meld together.
9. Garnish with chopped parsley before serving.

Nutrition

• Calories: 420
• Protein: 35 g
• Carbs: 25 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 700 mg
• Cholesterol: 70 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle repair and growth.
• Rich in dietary fiber, promoting healthy digestion.

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