Mediterranean Chicken and Vegetables
Mediterranean chicken and vegetables is a healthy, one pan dinner that's ready in about 30 minutes!
Servings: 2 servings
Calories: 477kcal
Ingredients
- 1/2 lb. chicken breasts 2 pieces
- 1 tsp. dried oregano
- 1 tsp. dried basil
- 1 tsp. dried thyme
- 1/2 tsp. dried rosemary
- 1 1/2 tsp. sea salt
- 1/2 tsp. black pepper
- 1 tbsp. olive oil
- 1 tbsp. garlic minced
- 1 small eggplant diced (about 2 cups)
- 1 medium red onion diced (about 1 cup)
- 1 medium zucchini diced
- 1 medium summer squash diced
- 15 oz can diced tomatoes drained
- 1 tbsp capers in brine, drained
- 1/4 cup kalamata olives halved
Instructions
- Add olive oil to pan over medium high heat.
- Season chicken with oregano, thyme, basil, rosemary and half of the salt and pepper. Add chicken to pan and brown on one side.
- Remove from pan and set aside. Do not wipe out pan.
- Add onions, garlic and eggplant. Sauté for 5 minutes over medium heat, stirring occasionally until onions are slightly translucent.
- Add squash, zucchini, tomatoes, capers, olives and the rest of the salt and pepper.
- Stir to combine vegetables, then push them to the sides of the pan and return chicken to the pan.
- Cover and simmer for 20 minutes, or until chicken is cooked through.
Notes
If you prefer your vegetables to be really soft, you may need to cook them for an additional 5 - 10 minutes.
Nutrition
Calories: 477kcal | Carbohydrates: 46g | Protein: 43g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 12g | Cholesterol: 96mg | Sodium: 2288mg | Fiber: 15g | Sugar: 21g