Mediterranean Chicken Medley with Eggplant and Feta

« Low-calorie, low-carb dinners can be absolutely delicious if done right! This one is full of color, flavor, and texture. I make this one often and it is always a hit! Hope you will enjoy as well. »


  • 1/3 cup all-purpose flour
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon paprika
  • 1 pinch salt and ground black pepper to taste (optional)
  • 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
  • 1/2 cup crumbled feta cheese
  • diced dill to taste


Prep : 30  m   Cook : 50  m   Ready In : 1  h 20  m


  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Combine flour, garlic powder, onion powder, paprika, salt, and black pepper in a shallow bowl. Reserve 1 tablespoon of mixture for later use.
  3. Dip sliced chicken into the flour mixture to coat both sides. Place on a plate.
  4. Heat 3 tablespoons olive oil and butter in a skillet over medium-high heat. Add eggplant and onion and cook until soft and browned, 5 to 10 minutes. Season with salt and pepper; transfer to a baking dish. Cook zucchini and bell pepper in the same skillet over medium-high heat until softened, about 5 minutes. Season with salt and pepper and transfer to the baking dish with the eggplant.
  5. Add additional oil to the skillet if needed and brown chicken on both sides, about 5 minutes. Transfer chicken to the baking dish with the vegetables. Pour tomatoes into the same skillet and add reserved flour mixture and dill paste. Bring to a boil, remove from heat, and pour into the baking dish. Top with feta cheese.
  6. Bake in the preheated oven until bubbly, 30 to 40 minutes. Sprinkle with fresh dill.
Related Post:
Grilled Lemon Chicken

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