This easy chicken recipe is perfect for anyone who loves the Mediterranean diet.
1 1/2 cup eggplant, chopped
750gm boneless, skinless chicken thighs*
2 medium-sized tomatoes, chopped
1 tsp tomato paste
1/2 cup broccoli florets, chopped
1/2 cup olives, whole
2 garlic cloves
2 Tbsp olive oil
1/2 cup feta cheese, crumbled
1 tsp basil, dry or a handful of fresh
1/2 tsp coriander
1/2 tsp crushed red pepper (optional)
Slice the chicken in bite-sized pieces and sautee in a medium-sized skillet with the eggplant at medium-high with the olive oil for 4-5 minutes.
Add the fresh tomatoes, cover with a lid and cook for around 3 more minutes.
Stir in the tomato paste and add a Tbsp or two of water if needed.
Reduce the heat to medium and stir in the broccoli, carrots, shallots, basil (if using dry), coriander and crushed pepper (optional). Add another Tbsp of olive oil and cook for 3-4 minutes or until broccoli is ready, stirring as needed.
Add the feta cheese, olives, garlic, and fresh basil (if using the fresh version). Stir together, cook for a minute until the feta cheese melts a little bit. Then turn the heat off.
Add salt and pepper to taste and serve like this or with some bread and this tomato, cucumber, and avocado salad. Enjoy!