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Mediterranean Chicken Medley with Eggplant and Feta

Rated as 4.64 out of 5 Stars
36

"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."
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Ingredients

1 h 20 m servings 349
Original recipe yields 8 servings

Directions

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  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.

Footnotes

  • 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; 19 21.7 22.9 77 430 Full nutrition

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Reviews

Read all reviews 9
  1. 14 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I couldn’t find dill paste in the store, so I blended fresh dill with a little olive oil. It was a nice recipe change for our family. My teens liked it, but recommended more cheese.

Most helpful critical review

Very healthy and simple prep. I used tilapia fillets, instead of chicken and really liked it. I would double the sauce next time I make it and add a bit more salt. Served with rice for a hearti...

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I couldn’t find dill paste in the store, so I blended fresh dill with a little olive oil. It was a nice recipe change for our family. My teens liked it, but recommended more cheese.

I didn’t have paprika or dill and I made it without. It still turned out awesome!! Full of flavor and an easy to make dinner.

As a self-described eggplant hater I was really surprised at how wonderful (and Mediterranean) this dish is. And everyone in the family agreed. A couple of notes:

Very healthy and simple prep. I used tilapia fillets, instead of chicken and really liked it. I would double the sauce next time I make it and add a bit more salt. Served with rice for a hearti...

Great flavorful recipe

This was really really good. Instead of dill paste I used fresh herbs of various varieties, whatever I had in hand, mixed with oil. Otherwise I followed the recipe and served it with a side of w...

This multi-stage cooking made the eggplant overcooked. we will cook ALL veggies together, except tomatos and the chicken should be cubed to eat more easily. we will put cubes in a bag with flou...

I followed this as per recipe, & it turned out very nice. Will def. make it again. A wonderful blend of diff. flavors.

Since I cook for 2, I halved the chicken, eggplant, onion, and pepper. The store didn’t have dill paste so I used dill dip , which I had. It was very yummy and we had a little bit left over fo...