One-Pot Lemon Herb Chicken and Eggplant

Updated at: Thu, 01 Feb 2024 20:08:40 GMT

Step 1

Season and Brown Chicken: Heat olive oil in a large pot or Dutch oven over medium heat. Season chicken with salt, pepper, and oregano. Add chicken to the pot and cook until browned on all sides, about 5 minutes per side. Remove chicken from the pot and set aside.

Step 2

Sauté Vegetables: Add eggplant and bell peppers to the pot and cook, stirring occasionally, until softened, about 5-7 minutes.

Step 3

Add Aromatics and Simmer: Add garlic and cook for an additional minute until fragrant. Stir in diced tomatoes and chicken broth. Bring to a simmer and cook for 5 minutes.

Step 4

Finish the Dish: Add cooked chicken back to the pot along with lemon juice and fresh herbs. Simmer for an additional 3 minutes, or until the chicken is cooked through.

Step 5

Serve: Remove from heat and stir in crumbled feta cheese (optional). Serve hot over cooked pasta or quinoa.

Step 6

Tips:

Step 7

You can use a combination of other vegetables like zucchini, mushrooms, or onions.

Step 8

To make the dish thicker, mash some of the cooked tomatoes with a fork while simmering.

Step 9

For a spicier kick, add a pinch of red pepper flakes.

Step 10

To save time, use pre-cooked chicken or pre-chopped vegetables.

Step 11

To make a vegetarian version, substitute chickpeas or tofu for the chicken.

Step 12

This dish can be easily doubled or tripled to feed a crowd.

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