Mediterranean Chicken Medley with Eggplant and Feta
- 1/3 cup flour all-purpose
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp paprika
- 1 pinch salt and ground black pepper to taste (optional)
- 2 pounds skinless, boneless chicken breasts trimmed and thinly sliced
- 3 tbsp olive oil or more as needed
- 1 tbsp butter
- 1 eggplant chopped
- 1 red onion chopped
- 1 zucchini chopped
- 1 red bell pepper chopped
- 1 (14.5 ounces) can tomatoes diced
- 2 tbsp dill paste
- 1/2 cup feta cheese crumbled
- diced dill to taste
Preheat the oven carefully to 350 degrees F (175 degrees C).
Consolidate flour, garlic powder, onion powder, paprika, salt, and black pepper in a shallow bowl. Save one tablespoon of the blend for later use.
Dunk cut the chicken into the flour blend to coat the two sides. Spot on a plate.
Heat 3 tablespoons olive oil and spread in a skillet over medium-high heat. Include eggplant and onion and cook until delicate and sautéed, 5 to 10 minutes. Summer with salt and pepper; move to a baking dish. Cook zucchini and chime pepper in a similar skillet over medium-high heat until mellowed, around 5 minutes. Season it including salt and pepper and shift to the baking dish with the eggplant.
Add extra oil to the skillet if necessary and dark-colored chicken on the two sides, around 5 minutes. Move chicken to the baking dish with the vegetables. Empty tomatoes into a similar skillet and include saved flour blend and dill glue. Heat to the tip of boiling, expel from heat and fill the baking dish. Top with feta cheddar.
Prepare in the preheated oven until bubbly, 30 to 40 minutes. Sprinkle with crisp dill.
Nutrition Facts (Per Serving): Calories 262, Carbohydrates 21g, Protein 34g, Fat 4g