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.




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



Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Combine flour, garlic powder, onion powder, paprika, salt, and black pepper in a shallow bowl. Reserve 1 tablespoon of mixture for later use.

Step 3

Dip sliced chicken into the flour mixture to coat both sides. Place on a plate.

Step 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.

Step 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.

Step 6

Bake in the preheated oven until bubbly, 30 to 40 minutes. Sprinkle with fresh dill.

Nutrition Facts

Per Serving: 349 calories; protein 22.9g; carbohydrates 21.7g; fat 19g; cholesterol 76.8mg; sodium 429.7mg.

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