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Mediteranean Eggplant Chicken

Prep Time 15 minutes
Cook Time 25 minutes
Servings 2 servings
Calories 435kcal

Ingredients

  • 1/2 lb Chicken breast boneless skinless butterflied
  • 6 slices Eggplant peeled and sliced into 1/2 inch thick rounds
  • 2 tbsp Extra-virgin olive oil plus more for drizzling the eggplant
  • 1/4 cup Kalamata olives halved
  • 2 tsp Capers
  • 1/2 cup Canned diced tomato
  • 1/4 tsp Dried oregano
  • 1/4 cup Chicken broth
  • 2 slices Crusty bread toasted
  • 1 tbsp Fresh parsley chopped
  • 2 tsp Feta cheese crumbled fine
US Customary - Metric

Instructions

  • Season the chicken on both sides with salt and pepper.
  • Preheat a grill pan on medium heat. Season the eggplant on both sides with salt and pepper and drizzle with oil. Grill the eggplant on both sides until tender and nicely marked. Then set aside.
  • Heat a non-stick pan over medium heat. Once hot, add the oil. Brown the chicken on both sides then add in the olives and capers. Stir in the tomatoes, oregano, and broth. Bring to a simmer until the chicken reaches an internal temperature of 160 degrees using a thermometer. Remove the chicken from the pan and set aside. Continue simmering the tomatoes until the liquid starts to evaporate and the sauce thickens. Season with salt and pepper to taste.
  • Layer the eggplant and chicken. Spoon the sauce over top.
  • Serve with bread. Garnish with parsley and feta.

Nutrition

Calories: 435kcal | Carbohydrates: 59g | Protein: 24g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 772mg | Potassium: 698mg | Fiber: 5g | Sugar: 6g | Vitamin A: 429IU | Vitamin C: 15mg | Calcium: 70mg | Iron: 4mg