Go Back
Mediterranean chicken with eggplant fries

Mediterranean Chicken and Eggplant Fries

Course Main Course
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour


Mediterranean Chicken

  • 2 chicken breasts pounded thinly
  • ½ tbsp garlic powder
  • ½ tbsp onion powder
  • 1 tbsp cumin
  • 1 tsp salt
  • 1 tsp pepper
  • 1 juice from a lime
  • ½ tbsp olive oil
  • 2 tbsp cilantro

Eggplant Fries

  • 1 eggplant sliced into fries
  • 2 eggs scrambled in a bowl
  • 2 cup panko breadcrumbs
  • 2 tbsp oregano
  • 2 tbsp parsley
  • ¼ tbsp garlic powder
  • ½ tbsp onion powder
  • ¼ tbsp thyme

Whipped Feta

  • ½ cup feta cheese
  • 2-3 tbsp lemon juice
  • 2-3 tbsp olive oil


  • Preheat oven to 400°
  • Slice eggplant into fries but toss aside the middle slices with mainly seeds
  • Lay eggplant on paper towels, add salt, and lay another layer of paper towels on top to remove some of the excess water
  • In a bowl scramble two eggs well
  • In another medium bowl add panko breadcrumbs and other fry seasoning and mix well
  • Lay a baking sheet out with parchment paper lined on top
  • Dip eggplant into egg mixture, coat in breadcrumbs, and then lay on baking sheet
  • Continue until all eggplant slices are breaded and laid flat on the pan
  • Bake for 20 minutes or until breading is browning
  • While fries are cooking, in a zip lock bag add all mediterranean chicken ingredients and shake well to coat. Let rest for 5-10 minutes
  • In pan over medium heat bring some olive oil to heat
  • Add chicken to pan and cook 3-5 minutes on each side or until chicken reaches an internal temperature of 160°
  • Remove from pan and let rest
  • To make the feta, in a blender add ingredients and pulse. Add more olive oil if needed until you get a pasty texture
  • Serve mediterranean chicken, eggplant fries, and whipped feta together and serve with a lemon