Fit Clay-Pot Chicken (Tavuklu Güveç)

We lightened this traditional clay-pot dish by swapping fatty red meat for lean chicken breast and packing it with high-fiber vegetables for volume.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 600g boneless, skinless chicken breast, cubed · 636 kcal in the whole recipe
• 1 medium onion, chopped · 60 kcal in the whole recipe
• 4 cloves of garlic, sliced · 21 kcal in the whole recipe
• 1 medium eggplant, cubed · 62 kcal in the whole recipe
• 2 green peppers, chopped · 24 kcal in the whole recipe
• 1 red bell pepper, chopped · 46 kcal in the whole recipe
• 2 medium tomatoes, diced · 108 kcal in the whole recipe
• 1 tablespoon tomato paste · 31 kcal in the whole recipe
• 1.5 tablespoons olive oil · 180 kcal in the whole recipe
• 1/2 cup hot water
• 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon dried oregano

Method

1. Peel the eggplant in a striped pattern, dice, and soak in salted water for 15 minutes to remove bitterness, then drain and pat dry.

   

2. Dice the chicken breast and all other vegetables into bite-sized pieces.

   

3. Whisk the olive oil, tomato paste, hot water, garlic, and spices in a bowl to make a smooth sauce.

   

4. Combine the chicken, dried eggplants, and other vegetables in a clay pot or a deep baking dish, then pour the sauce over and mix well.

   

5. Cover the dish with wet parchment paper and bake in a preheated oven at 200°C (400°F) for 45 minutes, removing the paper for the last 10 minutes to brown.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.