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Mediterranean Chicken with Eggplant

Mediterranean Chicken with Eggplant

Cost $15, save $10

Source: Recommended by CookPal

  • 50 Min
  • 5 Servings
  • $15

INGREDIENTS

  • Vegetables

    • 🍆 3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices
    • 🧅 1 onion, diced

  • Oil and Condiments

    • 3 tablespoons olive oil
    • 🍅 2 tablespoons tomato paste
    • ½ cup water
    • 2 teaspoons dried oregano
    • 🧂 Salt to taste
    • Pepper to taste

  • Meat

    • 🍗 6 skinless, boneless chicken breast halves - diced

STEPS

1

Place eggplant strips in a big pot of lightly salted water and soak for 30 minutes to enhance taste and reduce bitterness.

2

Remove eggplant from pot, brush lightly with olive oil, then sauté or grill until lightly browned. Place them in a 9x13 inch baking dish and set aside.

3

Sauté diced chicken and onion in a large skillet over medium heat. Stir in tomato paste and water, cover skillet, reduce heat to low and simmer for 10 minutes.

4

Preheat oven to 400°F (200°C).

5

Pour chicken with tomato mixture over eggplant in the baking dish. Season with oregano, salt, and pepper. Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.

NUTRIENTS

Per 1 serving

🔥

336

Calories

  • 36
    Protein
  • 27
    Carbs
  • 11
    Fats

💡 For added flavor, marinate chicken in olive oil, oregano, and garlic beforehand.Pair this dish with a side of fresh Mediterranean salad for a complete meal.Leftovers can be stored in an airtight container in the fridge for up to 3 days.