|2 servings||calories per servings 570||protein serving 36 g||carbs per serving 64 g||total fat per serving 18 g|
This one-pan meal combines seared chicken with a chunky vegetable combo that imparts its own sauce – just right for soaking up with some delicious ciabatta, which is baked with love by our friends at H&F Bread Co in Atlanta. Agrodolce means “sweet and sour” in Italian, a flavor combination that results here from tossing together robust sherry vinegar and a little raw sugar.
|Nutrition Facts||/ Per Serving|
|Total Fat||18 g|
|Saturated Fat||2 g|
|Trans Fat||0 g|
|Total Carbohydrates||64 g|
|Dietary Fiber||8 g|
Season chicken on all sides with a total 1/4 teaspoon PeachDish Salt.
MISE EN PLACE
• Halve and peel onion. Dice 1 half (save remaining half for another use).
• Cut eggplant into 1-inch dice.
• Slice zucchini into 1/2-inch rounds.
• Cut peppers into 3/4-inch dice.
• Peel and finely chop garlic.
• Pick and chop parsley leaves.
• Place a sauté pan over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add chicken. Cook without disturbing until browned on bottom, 3-4 minutes.
• Flip, and cook until opaque throughout, 2-3 minutes.
• Transfer chicken to a plate.
Add 1 teaspoon olive oil to pan. When oil is hot, add onion. Cook, stirring and scraping, until onion is golden, 1-2 minutes.
• Stir in eggplant, zucchini, peppers, garlic, Italian Herb blend and 1/4 teaspoon PeachDish Salt.
• Pour wine over top. Cover pan, and cook, stirring occasionally, until vegetables are tender, about 5 minutes.
Note: If mixture gets dry, add a little water, 1 tablespoon at a time.
• While vegetables cook, slice and toast ciabatta as desired.
• Uncover pan. Stir in half of parsley.
• Stir in sherry vinegar, sugar and 1 tablespoon olive oil.
• Return chicken and any resting juices to the pan, nestling chicken into vegetable mixture. Turn to coat.
• Taste and adjust seasoning as desired with PeachDish Salt.
• Divide between 2 plates or shallow bowls. Garnish with remaining parsley.
• Serve with ciabatta, and enjoy!
"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything."Learn More...