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. »

Ingredients

  • 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

Directions

  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.
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Flan II

Source : allrecipes.com

 

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