Mediterranean Chicken Medley with Eggplant and Feta
This dish of chicken, eggplant, and feta with Mediterranean influences is vibrant in color, flavor, and texture.
Preheat the oven to 350 degrees F (175 degrees C).
Combine flour garlic powder onion powder paprika salt and black pepper in a shallow bowl.
Reserve 1 tablespoon of mixture for later use.
Dip sliced chicken into the flour mixture to coat both sides.
Place on a plate.
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.