New this month
Get the Allrecipes magazine

Chicken with Feta and Vegetables

"Would you like to try something new for dinner tonight? This savory skillet dish features flavorful ingredients like eggplant, zucchini, feta cheese and oregano, and it's ready to serve in under 40 minutes!"
Added to shopping list. Go to shopping list.


35 m servings 523 cals
Original recipe yields 4 servings

On Sale

What's on sale near you.


Sort stores by

We're showing stores near
Update Location
(uses your location)

  • offer photo
offer photo

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
  2. Heat the remaining oil in the skillet over medium heat. Add the eggplant and zucchini and cook for 2 minutes, stirring occasionally. Stir in the water and sauce and cook for 2 minutes, stirring occasionally.
  3. Stir in the oregano. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.
  4. Place the rice onto a serving platter. Slice the chicken and place it on the rice. Spoon the sauce mixture over the chicken and sprinkle with the cheese and parsley.

Nutrition Facts

Per Serving: 523 calories; 13.8 g fat; 69.1 g carbohydrates; 31 g protein; 67 mg cholesterol; 745 mg sodium. Full nutrition

Similar recipes


Read all reviews 3
Most helpful
Most positive
Least positive

This was a good meal but not very interesting

This was really bland and watery. It needs garlic, salt and pepper.

This was good! I used diced tomatoes I canned from the garden so I added more spices than it called for to compensate for the Prego. I sautéd an onion also. I omitted the water because I felt th...