Mediterranean Chicken Medley with Eggplant and Feta Recipe

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.

Add additional oil to the skillet if needed and brown chicken on both sides about 5 minutes. Transfer chicken to the baking dish with the vegetables. Pour tomatoes into the same skillet and add reserved flour mixture and dill paste. Bring to a boil remove from heat and pour into the baking dish. Top with feta cheese.

Bake in the preheated oven until bubbly 30 to 40 minutes. Sprinkle with fresh dill.