Chicken with Feta and Vegetables

Name: Chicken with Feta and Vegetables
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 1 mediums eggplant, diced; 59 milliliters crumbled feta cheese; 2 Tbsps chopped fresh parsley; 680 grams Prego® Veggie Smart Smooth & Simple Italian Sauce; 2 Tbsps olive oil; 1 teaspoon dried oregano leaves, crushed; 237 milliliters regular long-grain white rice, prepared according to package directions; 454 grams skinless, boneless chicken breast halves; 59 milliliters water; 2 smalls zucchini, diced

Chicken with Fetan and Vegetables might be just the main course you are searching for. This recipe serves 4. Watching your figure? This gluten free and fodmap friendly recipe has 710 calories, 32g of protein, and 14g of fat per serving. From preparation to the plate, this recipe takes around 35 minutes. Not If you have chicken breast halves, regular rice, zucchini, and a few other ingredients on hand, you can make it. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert.

Instructions

Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add the chicken and cook for 10 minutes or until well browned on both sides.

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Whole Chicken

Remove the chicken from the skillet.

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Whole Chicken

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Frying Pan

Heat the remaining oil in the skillet over medium heat.

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Cooking Oil

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Add the eggplant and zucchini and cook for 2 minutes, stirring occasionally. Stir in the water and sauce and cook for 2 minutes, stirring occasionally.

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Eggplant

Zucchini

Sauce

Water

Stir in the oregano. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.

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Whole Chicken

Oregano

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Frying Pan

Place the rice onto a serving platter. Slice the chicken and place it on the rice. Spoon the sauce mixture over the chicken and sprinkle with the cheese and parsley.

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Whole Chicken

Parsley