Mediterranean Chicken & Eggplant Skillet

This colorful Mediterranean-inspired skillet combines tender eggplant, green bell pepper, chicken, tomatoes, and Italian seasoning in a flavorful one-pan meal.

Servings: 4

INGREDIENTS

·       1 lb boneless, skinless chicken breast or thighs, OR 1 lb cooked or rotisserie chicken, shredded or cut into bite-size pieces

·       1 medium eggplant, cut into bite-size pieces

·       1 green bell pepper, chopped

·       1 small onion, chopped

·       2–3 cloves garlic, minced

·       1 can (14.5 oz) diced tomatoes, with juices

·       1 tablespoon olive oil, plus more if needed

·       1 teaspoon Italian seasoning

·       Salt, to taste

·       Black pepper, to taste

·       Red pepper flakes, optional, for a little heat

·       Fresh parsley, optional, for garnish

INSTRUCTIONS

1. Prepare the chicken.

*If using raw chicken: Cut the chicken into bite-size pieces and season lightly with salt and black pepper. Heat the olive oil in a large skillet over medium heat. Add the chicken and cook until browned and cooked through to an internal temperature of 165°F. Remove from the skillet and set aside.

*If using cooked or rotisserie chicken: Shred or cut the chicken into bite-size pieces and set aside. Skip directly to Step 2.

2. Brown the eggplant. Add the eggplant to the skillet, adding a little more olive oil if needed. Cook over medium heat, stirring occasionally, until the eggplant begins to soften and develops some browning.

3. Add the vegetables. Leave the eggplant in the skillet. Add the chopped onion and green bell pepper. Continue cooking until the onion begins to soften and the pepper starts to become tender.

4. Add the garlic. Stir in the garlic and cook for about 30 seconds, just until fragrant.

5. Build the sauce. Add the diced tomatoes with their juices, Italian seasoning, salt, black pepper, and red pepper flakes if using. Stir everything together.

6. Add the chicken. Add the chicken to the skillet and stir to combine.

7. Simmer. Reduce the heat and gently simmer until the eggplant and green bell pepper are tender, the chicken is hot, and the flavors have blended together.

8. Taste and adjust the salt and pepper as needed. Garnish with fresh parsley, if desired, and serve warm.

APPROXIMATE CARBOHYDRATES

Whole recipe: approximately 54 g total carbs | 38 g net carbs

Per serving (¼ recipe): approximately 14 g total carbs | 10 g net carbs

Carbohydrate amounts are estimates and may vary depending on the size and brands of ingredients used.

BIBLE VERSE

“For He has satisfied the thirsty soul, And He has filled the hungry soul with what is good.”

— Psalm 107:9 (NASB)

FAITHFUL STEPS KITCHEN NOTE

Shredded chicken works especially well in this skillet because it absorbs the tomato juices and seasonings. Serve as is for a simple one-pan dinner, or pair it with a fresh salad or another favorite low-carb side.