By Casandra Bennett
Preheat your oven to 375°F (190°C).
Cut the chicken breast into bite-sized pieces and season with salt and black pepper.
Chop the tomatoes, potatoes, red and green bell peppers, onions, carrots, and eggplant into uniform, bite-sized pieces.
Mince the garlic cloves.
In a large oven-safe skillet or baking dish, heat olive oil over medium heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.
In the same skillet, add onions and garlic, and sauté for 2-3 minutes until translucent.
Add the chopped tomatoes, potatoes, carrots, bell peppers, and eggplant to the skillet. Stir well and cook for another 5 minutes until they begin to soften.
Add the rice to the skillet and stir to combine with the vegetables. Allow the rice to toast slightly for about 2 minutes.
Return the chicken to the skillet. Add 2 cups of water or chicken broth, and stir well.
Cover the skillet with foil or a lid and transfer it to the preheated oven. Bake for 25 minutes.
Remove the foil and sprinkle the top with cheddar cheese. Return to the oven and bake uncovered for an additional 10 minutes or until the cheese is melted and bubbly.
Remove from the oven and let sit for a few minutes before serving. Serve warm.
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This Dinner Mediterranean Baked Dish recipe is ready in 1 hour and features chicken breast, tomato, potato and other delicious ingredients. Contains 520 calories total.
Preheat your oven to 375°F (190°C).
Cut the chicken breast into bite-sized pieces and season with salt and black pepper.
Chop the tomatoes, potatoes, red and green bell peppers, onions, carrots, and eggplant into uniform, bite-sized pieces.
Mince the garlic cloves.
In a large oven-safe skillet or baking dish, heat olive oil over medium heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.
In the same skillet, add onions and garlic, and sauté for 2-3 minutes until translucent.
Add the chopped tomatoes, potatoes, carrots, bell peppers, and eggplant to the skillet. Stir well and cook for another 5 minutes until they begin to soften.
Add the rice to the skillet and stir to combine with the vegetables. Allow the rice to toast slightly for about 2 minutes.
Return the chicken to the skillet. Add 2 cups of water or chicken broth, and stir well.
Cover the skillet with foil or a lid and transfer it to the preheated oven. Bake for 25 minutes.
Remove the foil and sprinkle the top with cheddar cheese. Return to the oven and bake uncovered for an additional 10 minutes or until the cheese is melted and bubbly.
Remove from the oven and let sit for a few minutes before serving. Serve warm.
Calories per Serving: 520
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