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Mediterranean Chicken Medley with Eggplant and Feta
Mediterranean Chicken Medley with Eggplant and Feta
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
Vibrant Mediterranean dish with chicken, eggplant, and feta for a flavor-packed meal.
Ingredients:
  • 0.33333334326744 cup all-purpose flour
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon paprika
  • 2 pounds skinless, boneless chicken breasts, trimmed and thinly sliced
  • 3 tablespoons olive oil, or more as needed
  • 1 tablespoon butter
  • 1 eggplant, chopped
  • 1 red onion, chopped
  • 1 zucchini, chopped
  • 1 red bell pepper, chopped
  • 1 (14.5 ounce) can diced tomatoes
  • 2 tablespoons dill paste
  • 0.5 cup crumbled feta cheese
  • diced dill to taste
Instructions:
  • Preheat the oven to 350°F (175°C) for the perfect baking temperature.
  • In a shallow bowl, mix together flour, garlic powder, onion powder, paprika, salt, and black pepper. Set aside 1 tablespoon of the mixture for later.
  • Coat both sides of sliced chicken with the flour mixture and place on a plate.
  • In a skillet over medium-high heat, combine olive oil and butter. Sauté eggplant and onion until golden and tender, about 5-10 minutes. Season with salt and pepper, then transfer to a baking dish. In the same skillet, sauté zucchini and bell pepper until softened, around 5 minutes. Season with salt and pepper, and add to the baking dish with the eggplant.
  • If necessary, drizzle more oil in the skillet and sear chicken until golden on both sides for around 5 minutes. Place the chicken in the baking dish with the vegetables. In the same skillet, combine tomatoes with the reserved flour mixture and dill paste. Bring it to a boil, then pour it into the baking dish. Sprinkle the top with feta cheese.
  • Bake in the hot oven until bubbly, for about 30 to 40 minutes. Finish by sprinkling with fresh dill.

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