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Low Salt Recipe
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Ingredients (serve 2)
- 140g chicken breast (skinless)
- 1 tbsp potato starch
- 1/8 tsp (0.8g) salt
- A pinch of pepper
- 100g eggplant
- 50g onion
- 5g garlic
- 200g canned cut tomatoes
- 1 tbsp olive oil
- 1/2 tsp soy sauce
- 1 tsp consommé granules
- A pinch of dried parsley
How to cook
1. Cut chicken breast into bite-sized pieces (3 cm x 1 cm) and sprinkle with salt, pepper and potato starch. Cut eggplant into 2 cm thick chunks and onion into 2 cm pieces. Finely chop garlic.
2. Put (1) in a frying pan with olive oil and garlic and saute over medium heat, turning the chicken, until the chicken begins to brown. Stir in canned tomatoes, 50 ml water, soy sauce and consommé, cover and simmer for 10 minutes until eggplant is softened.
3. Serve in bowls and sprinkle with dried parsley.
Notes:
A satisfying side dish that combines eggplant, tomato, onion, garlic, and potassium-rich vegetables with low-fat, high-protein chicken breast.
Cut the chicken breast so that the fibers are sticky, sprinkle with potato starch and bake to make it moist without being dry and thicken the sauce.