Mediterranean Chicken
A vibrant and flavorful dish combining chicken, vegetables, and feta cheese, inspired by Mediterranean cuisine.
Ingredients
Main Ingredients
- 1.5 cup eggplant, chopped
- 8 oz boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 medium-sized tomatoes, chopped
- 1 tsp tomato paste
- 1 whole carrot, sliced
- 0.5 cup broccoli florets, chopped
- 0.5 cup whole olives
- 2 cloves garlic, minced
- 2 whole scallions, chopped
- 2 tbsp olive oil
- 0.5 cup feta cheese, crumbled
- 1 tsp dried basil or fresh basil, chopped
- 0.5 tsp coriander
- 0.5 tsp crushed red pepper (optional)
- 1 to taste salt and pepper
Instructions
- In a medium-sized skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chopped eggplant and chicken pieces. Sauté for 4-5 minutes until the chicken is cooked through and the eggplant is tender. Tip: Stir frequently to ensure even cooking.
- Add the chopped tomatoes to the skillet. Cover with a lid and cook for an additional 3 minutes to allow the tomatoes to soften. Tip: This helps release their juices, enhancing the sauce.
- Stir in the tomato paste. If the mixture seems too thick, add a tablespoon or two of water to loosen it up.
- Reduce the heat to medium. Add the broccoli, sliced carrot, chopped scallions, dried basil (if using), coriander, and crushed red pepper (if using). Cook for 3-4 minutes, stirring occasionally, until the broccoli is tender. Tip: You want the vegetables to remain vibrant and slightly crisp.
- Add the crumbled feta cheese, whole olives, minced garlic, and fresh basil (if using). Stir everything together and cook for about 1 minute, just until the feta starts to melt slightly. Turn off the heat.
- Season with salt and pepper to taste. Serve warm, either on its own or with some crusty bread and a refreshing tomato, cucumber, and avocado salad.
Notes
Feel free to add other vegetables you enjoy, such as bell peppers or zucchini. For a heartier meal, serve over cooked rice or quinoa.