Mediterranean Eggplant & Chicken


  • Eggplants- 3
  • Olive Oil- 3 tbsp
  • Boneless Chicken Breasts- 6 (skinless)
  • Onion- 1 (diced)
  • Tomato paste- 2 tbsp
  • Water- Half a cup
  • Dried Oregano- 2 tsp
  • Salt & Pepper to taste
  • Peel and slice the eggplants keeping the slices about ½ inch. Slice the chicken breasts laterally into half and then dice them.
  • In a large bowl soak the eggplant slices in lightly salted water for about 30 minutes.
  • Then, remove them from the pot and brush over each of the slices some olive oil.
  • Saute/grill them till they turn light brown, and then place over a baking dish.
  • Now saute the diced chicken with onions in a large pan over medium flame. Add water and tomato paste and turn the flame low. Place the lid and let it simmer for about 10 minutes.
  • Meanwhile, preheat the oven to 200 degree celsius.
  • Once you remove the chicken from flame, pour this mixture evenly over the eggplant strips. Sprinkle oregano, pepper and .salt and cover the baking dish with an aluminum foil.
  • Bake for 20 minutes in the oven.
  • Your healthy Mediterranean Chicken with Eggplant is ready to be served.

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