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.

Prep Time:
30 mins
Cook Time:
50 mins
Total Time:
1 hrs 20 mins
8 servings


  • 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


  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.

    close up view of Mediterranean Chicken Medley with Eggplant and Feta garnished with fresh herbs on a white plate
    Allrecipes Community

Cook's Notes:

Use diced or stewed tomatoes. Use any color bell pepper you prefer.

If you like more sauce, just double the mix.

Nutrition Facts (per serving)

349 Calories
19g Fat
22g Carbs
23g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 349
% Daily Value *
Total Fat 19g 24%
Saturated Fat 6g 29%
Cholesterol 77mg 26%
Sodium 430mg 19%
Total Carbohydrate 22g 8%
Dietary Fiber 4g 16%
Total Sugars 6g
Protein 23g
Vitamin C 31mg 157%
Calcium 101mg 8%
Iron 3mg 17%
Potassium 548mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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