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

• 0.3333333333333333 cup all-purpose flour
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon paprika
• 1 pinch salt and ground black pepper to taste
• 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
• 0.5 cup crumbled feta cheese
• diced dill to taste

Steps

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.