I was in the mood for eggplant and my husband doesn't eat eggplant so I came up with this recipe so that we could both win. It combines big chunks of chicken and vegetables that the picky eater can pick out! It is super easy, mix it all together, throw it in the pan, and bake!
Ingredients
1 lb. of chicken breasts or tenderloins cut up in to bite size chunks
1/2 a large eggplant cut in to similar size chunks
1 package (approximately 1 cup) of cherry or grape tomatoes
1 package of pre-sliced baby portabella mushrooms (or your favorite mushroom)
2 tbsp of EVOO
1 tsp salt
1/2 tsp of pepper
1 tbs dried oregano
1 tsp Italian seasoning
a few dashes of Balsamic vinegar (1/4 - 1/3 cup)
1/2 cup Feta Cheese
1. Preheat oven to 400
2. Toss all ingredients together in a bowl, then spread out on a single layer in a baking pan.
3. Bake about 25 minutes, stirring halfway through cooking.
This is amazing served with couscous (I use store bought 5 minute cooking brand) or wild rice.
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