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Ingredients
- 1 teaspoon Paprika
- 1 teaspoon Garlic Powder
- 1 tablespoon Oregano, Dried
- 1/4 teaspoons Kosher Salt
- 1/4 teaspoons Black Pepper
- 2 pounds Chicken, Boneless Breasts
- 3 tablespoons Olive Oil
- 6 cups chunk Eggplant
- 1 cup drain Green Olives, Whole, Canned
Serving Day Ingredients
- 1 cup Feta Cheese Crumbles
Freezer Containers
Supplies
Nutritional Information
- 1 serving = about 4 oz chicken & 3/4 cup veggies
- 243 Calories
- 12g Total Fat
- 3g Sat Fat
- 0g Trans Fat
- 93mg Cholesterol
- 329mg Sodium
- 5g Total Carb
- 2g Fiber
- 3g Total Sugars (Includes 0g Added Sugars)
- 28g Protein
- 3 WW Freestyle
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
Visit Percolate Kitchen for same day cooking instructions.
Freeze For Later Cooking Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Combine the paprika, garlic, oregano, salt and black pepper.
- Rub the chicken with the olive oil and then the spice mixture.
- Divide the chicken, eggplant and olives among the indicated number of freezer bags.
- Label and freeze.
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- Empty the chicken and vegetables on a foil lined baking sheet. Spread into one even layer.
- Bake for 12-15 minutes at 450 degrees until the eggplant has browned and chicken is cooked through.
- Sprinkle the feta over the entire pan prior to serving.