Heat Olive oil in large skillet. Cook onions and eggplant 3-5 minutes until onions are tender. Add Chicken cubes and cook another 5 minutes until chicken is no longer pink in middle. Add salt, pepper, and cumin to your preferred taste. Combine with Tomatillo Salsa Verde and simmer about 20 minutes.
The Tomatillo Salsa Verde was from Wal-Mart.
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|Serving Size: 1 Serving (405g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 38 (12%)|
|Amt Per Serving||% DV|
|Total Fat 4.3g||6 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 131.5mg||40 %|
|Sodium 153.9mg||5 %|
|Potassium 982.1mg||26 %|
|Total Carbohydrate 10.2g||3 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 5.9g|
|Protein 54.2g||77 %|
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Calories per serving: 304
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