Dr. Oz: Rocco DiSpirito Chicken with Eggplant and Cauliflower Recipe

Dr. Oz: Rocco DiSpirito Cook Your Butt Off!

Rocco DiSpirito is the author of Cook Your Butt Off! and he came by Dr. Oz to make his Chicken with Glazed Eggplant and Cauliflower Rice recipe on the show. Rocco chose ingredients that burn calories in your body. These foods raise your heart rate and your metabolism, helping you to lose weight. Eggplant, poultry, and cauliflower were the key ingredients for this purpose.

In fact, if you cook this recipe, you’ll burn 157 calories. This recipe is 190 calories per serving, so between burning and eating you’ll only consume 33 calories.

Chef Rocco DiSpirito came by Dr. Oz to make a great Chicken with Glazed Eggplant and Cauliflower Rice recipe designed to help you burn calories. (photobobs / Shutterstock.com)

Check out my attempt to reproduce the recipe below!

Dr. Oz: Rocco DiSpirito Chicken with Glazed Eggplant and Cauliflower Rice Recipe Ingredients

• Olive Oil Cooking Spray
• 3 Tablespoons Cauliflower (Grated into Rice)
• Kosher Salt
• Red Pepper Flakes
• 4 Ounce Boneless Skinless Chicken Thighs or Breasts (Scored Crosswise)
• 1 1/2 Cup Eggplant (Cut into 2 Inch Pieces)
• 1 Large Clove Garlic (Sliced Thin)
• 1 Tablespoon Fresh Ginger (Peeled and Chopped)
• 1 Tablespoon Gluten Free Reduced Sodium Tamari
• 1/2 Tablespoon Balsamic Vinegar
• 2 Tablespoons Baby Food Prunes (Optional)

Rocco DiSpirito: Dr. Oz Chicken with Glazed Eggplant and Cauliflower Rice Recipe Directions

1. Place a large saute pan over medium high heat and spray with cooking spray.
2. Add the cauliflower and cook until softened, about 1 minute. If it’s still crunchy, that’s okay. Crunchy adds a nice texture to this. Season to taste with salt and red pepper flakes. Remove and set aside on a plate.
3. Using the same pan, cook the chicken. Season with salt as you cook. Heat until cooked through and brown on the outside. Depending on the heat of the pan and because of the scoring, it might cook faster than you think. Measure with a thermometer to ensure it’s 165 degrees or cut it in half and check to make sure it’s done. Once it’s done, add to a plate and set side.
4. Using the same pan again, cook the eggplant until nicely brown, about 5 minutes.
5. Add the garlic and cook for about 30 seconds. Then add the ginger and cook for another 30 seconds. Rocco added a little baby food prunes to the dish at this point, but that’s completely optional. Baby food is available organic and they have no additives, so Rocco likes it.
6. Add the balsamic vinegar, tamari, splash of water, and chicken to the pan. Cook until the sauce sticks to everything and the chicken becomes fully heated.
7. Serve and enjoy! Season with some more red pepper flakes if you like.