Chicken Breast with Eggplant Ragu

Serves: 2 | Preparation time: 20 minutes | Cooking time: 35 minutes

Nutritional Information (per serve)

  • Energy 3020 kJ
  • Protein 57.5
  • Fat, total 43.9 g
  • Fat, saturated 6.9 g
  • Carbohydrate 17.9
  • Sugars 13.5 g
  • Sodium 1800 mg

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Chicken prep

  • 2 tbs extra virgin olive oil
  • 1 clove garlic, crushed
  • 1 onion, finely diced
  • 2 skinless chicken breasts
  • ½ cup salt-reduced chicken stock
  • ½ cup flat-leaf parsley leaves, finely shredded
  • green leafy salad, to serve

Eggplant ragu

  • 2 tbs extra virgin olive oil
  • 1 clove garlic, crushed
  • ½ onion, finely sliced
  • ½ eggplant, diced
  • ½ small carrot, finely diced
  • 1 stick celery, finely diced
  • ½ leek, white part only, finely sliced
  • 2 anchovy fillets, finely diced
  • 1 jar Slendier Tomato, Vegetable and Chilli Ragu Style Sauce
  • ½ red capsicum, sliced into strips
  • ½ cup pitted kalamata olives, halved


  1. For the eggplant ragu, place a large braising pan over medium high heat. Add the oil, garlic and onion and fry briefly until onion is just soft, about 1 minute.
  2. Add the eggplant, carrot, celery, leek and anchovy and fry until vegetables begin to soften, about 2 minutes.
  3. Add the sauce and capsicum and stir to combine. Reduce heat and simmer until vegetables are soft, about 3 minutes. Add the olives, season to taste and keep warm.
  4. Place a medium non-stick frypan over medium–high heat. Add the oil, garlic and onion and fry for 30 seconds. Add the chicken breasts and sear on all sides.
  5. Add the chicken stock and stir to deglaze the pan. Reduce heat and continue to cook the chicken, turning occasionally, until cooked through, about 5 minutes. Season to taste.
  6. To serve, spoon warm eggplant ragu into shallow bowls.
  7. Cut the chicken breasts into thick slices. Divide between the bowls, on top of the ragu. Scatter with shredded parsley and serve with a side salad.

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