The Eat Your Way Healthy at Trader Joe's Cookbook by Bonnie Matthews

Author:Bonnie Matthews
Language: eng
Format: epub
Publisher: Skyhorse Publishing
Published: 2016-03-25T04:00:00+00:00

GREEK CHICKEN with Eggplant and Onion

3 boneless, skinless chicken breasts

1 can TJ’s Grecian Style Eggplant with Tomatoes & Onions (in the grocery aisle)

½ to ¾ cup Kalamata olives, pitted and diced

3 cloves garlic, smashed and minced

1 teaspoon dried oregano

black pepper to taste

olive oil

2 zucchinis, sliced in thin discs

3-4 tablespoons crumbled feta cheese

3 teaspoons fresh basil, roughly cut

Preheat oven to 375˚F.

In a Dutch oven, combine the chicken, eggplant, olives, garlic, oregano, and black pepper. Cover and cook for 25 minutes or until the chicken reaches an internal temperature of 165˚F.

While the chicken is cooking, heat the olive oil in a small skillet. Toss in zucchini and cook over medium heat for 3–4 minutes, stirring often, until slightly tender. Remove from heat and set aside.

Once the chicken is done, place a chicken breast with some sauce and zucchini in a shallow bowl. Top with feta and basil. Serve immediately.

Note: The feta and olives provide enough salt to permeate the dish.

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