1. Recipes

How to Make Mediterranean Chicken Medley with Eggplant and Feta - A Step-by-Step Guide

When it comes to easy and delicious meals, the Mediterranean cuisine always comes to mind. The combination of fresh, vibrant ingredients and bold flavors makes it a go-to choice for many home cooks. One of the standout dishes from this region is the Mediterranean Chicken Medley with Eggplant and Feta. This hearty and flavorful dish brings together the best of the Mediterranean with tender chicken, smoky eggplant, and tangy feta cheese.

This dish is a perfect harmony of flavors and tex...

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Ingredients

  • ⅓ 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
  • ½ cup crumbled feta cheese
  • diced dill to taste

Information

  • Prep Time: 30 mins
  • Cook Time: 50 mins
  • Total Time: 1 hr 20 mins
  • Servings: 8
  • Yield: 8 servings

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine flour, garlic powder, onion powder, paprika, salt, and black pepper in a shallow bowl. Reserve 1 tablespoon of mixture for later use.
  • Dip sliced chicken into the flour mixture to coat both sides. Place on a plate.
  • 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.
  • 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.
  • Bake in the preheated oven until bubbly, 30 to 40 minutes. Sprinkle with fresh dill.

    • Nutrition

    349 cal.

    • Total Fat: 19g
    • Saturated Fat: 6g
    • Cholesterol: 77mg
    • Sodium: 430mg
    • Total Carbohydrate: 22g
    • Dietary Fiber: 4g
    • Total Sugars: 6g
    • Protein: 23g
    • Vitamin C: 31mg
    • Calcium: 101mg
    • Iron: 3mg
    • Potassium: 548mg

    Categories

    Mediterranean recipes
    Eggplant recipes
    Feta recipes