Chicken Breast and Eggplant Lunchbox recipe - ingredients, nutrition and when to eat it
This lunchbox pairs rice with tender stir-fried chicken breast and eggplant. Mild chicken, soft eggplant, and a subtle soy sauce flavor go well together.
This lunchbox pairs rice with tender stir-fried chicken breast and eggplant. Mild chicken, soft eggplant, and a subtle soy sauce flavor go well together. It’s a lovely choice for a summer lunch or a meal prepared ahead.
Lunchbox & quick meals · 20 minutes to cook
Nutrition (per 510.5g serving): 523.2 kcal · protein 36.8g · carbohydrate 76.1g · fat 7.1g · sodium 677.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Cut the eggplant into pieces that aren’t too thin so they hold their shape while cooking.
Tips: Cook the chicken breast over medium heat to keep it tender, then add the eggplant and a little water to keep everything moist as it stir-fries.
Tips: For a lunchbox, let the stir-fry and rice cool slightly before closing the lid.
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Ingredients (1 serving)
- Chicken breast — 120 g
- Eggplant — 1 pc
- Rice — 1 bowl
- Soy sauce — 1 tsp
- Garlic — 1 clove
- Cooking oil — 1 tsp
- Water — 1 Tbsp
- Black pepper — 0.2 tsp