fbpx Print

Mediterranean Sheet Pan Eggplant and Chicken

Print Recipe

Mediterranean Sheet Pan Eggplant and Chicken is an easy weeknight dinner packed with flavor, from fresh herbs, spices, and crumbled feta cheese on top. This is a simple dinner idea is a balanced meal idea you can throw together in minutes.

Gluten Free, Nut Free, Grain Free, Egg Free, Soy Free, Dairy Free option

Ingredients

Scale
  • 10 oz baby “Fairy Tale” eggplant (or 1 large eggplant, chopped), halved
  • 10 oz sweet baby peppers
  • 1 cup grape tomatoes
  • 2 tablespoons olive oil, divided
  • 2 ½ teaspoons dried oregano, divided
  • 1 ½ pounds chicken breast, cut into 2-inch chunks
  • ½ teaspoon garlic powder
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon black pepper
  • ¼ cup fresh parsley, chopped
  • ¼ cup fresh dill, chopped
  • ½ cup crumbled feta

Instructions

  1. Preheat the oven to 400F. Line a baking sheet with parchment paper or a silicone baking mat.
  2. Distribute the eggplant, baby peppers, and grape tomatoes on the baking sheet. Drizzle with 1 tablespoon olive oil and ½ teaspoon dried oregano.
  3. In a bowl toss the chicken with the remaining 1 tablespoon olive oil, 2 teaspoons dried oregano, garlic powder, smoked paprika, and black pepper. Add the chicken to the sheet pan with the vegetables.
  4. Toss the vegetables and chicken with fresh parsley and dill. Bake for 20 minutes, or until the chicken is fully cooked, reading 165F, and the eggplant is soft to fork.
  5. Before serving, crumble feta on top. Enjoy warm!

Find it online: https://chelseyamernutrition.com/sheet-pan-eggplant-chicken/