Mediterranean Chicken Medley With Eggplant And Feta

Name: Mediterranean Chicken Medley With Eggplant And Feta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

650

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/3 cup all-purpose flour, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon paprika, and more.

Yes, Mediterranean Chicken Medley With Eggplant And Feta falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!