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Chicken with Feta & Vegetables

Chicken with Feta & Vegetables

5
(3)

Would you like to try something new for dinner tonight?  This savory skillet dish features flavorful ingredients like eggplant, zucchini, feta cheese and oregano, and it's ready to serve in under 40 minutes!

serves 4 people

Ingredients

cost per recipe: $8.48

The price is determined by the national average.

  • 2

    tablespoons olive oil

  • 1

    pound skinless, boneless chicken breast halves

  • 1/2

    medium eggplant, diced (about 2 cups)

  • 2

    small zucchini, diced (about 2 cups)

  • 1/4

    cup water

  • 1

    jar (24 ounces) Prego® Veggie Smart® Smooth & Simple Italian Sauce

  • 1

    teaspoon dried oregano leaves, crushed

  • 1

    cup long grain white rice, prepared according to package directions (about 3 cups)

  • 1/4

    cup crumbled feta cheese

  • 2

    tablespoons chopped fresh parsley

view nutrition info

How to Make It

Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat.  Add the chicken and cook for 10 minutes or until well browned on both sides.  Remove the chicken from the skillet.
Heat the remaining oil in the skillet over medium heat.  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.
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.
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.
Step 1

Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat.  Add the chicken and cook for 10 minutes or until well browned on both sides.  Remove the chicken from the skillet.

Step 2

Heat the remaining oil in the skillet over medium heat.  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.

Step 3

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.

Step 4

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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Made With
 Prego® Veggie Smart® Smooth & Simple Italian Sauce

Prego® Veggie Smart® Smooth & Simple Italian Sauce

BUY NOW

Ratings & Reviews

(3)
  • akc1

    May 19, 2013

    Really good. hubby even enjoyed it!

    Great, easy recipe . The only thing I changed was to add crushed garlic while cooking the vegetables.

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  • Stef

    November 5, 2012

    Good recipe

    I loved it!! It was my first time cooking eggplant. It's a keeper!!!

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  • Sue S.

    April 24, 2012

    Chicken with Feta & Vegetables

    Another family favorite for summer. Visit farmers market or grow veggies, buy sauce on sale and stock a few jars, get chicken on sale and freeze. We use Parmesan cheese. Cook as soon as you get your veggies, everthing else is in the pantry, cost for me to feed 6(4 teens) is under $6.00.

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