dairy free · egg-free · Gluten Free · Poultry · vegetable

Eggplant and Tomato Baked Chicken

This is a simple one pan dish that comes together quickly and you can leave it to cook by itself, making your house smells like you’ve been cooking up a storm! You could easily take it to another level by adding grated cheese on top such as mozzarella and make even the pickiest of eaters, happy campers.

This dish is also a great freezer meal.  Make two, bake two and freeze one to reheat slowly on  a busy day.

Preheat the oven to 375°F.  In a 9 x 12 inch pan, place the chicken along with the onion, garlic, salt, pepper, oregano, cumin and olive oil and toss together to coat the chicken.  Add the cubed eggplant and can of tomatoes, and place amongst the chicken breasts in order to get an even layer throughout the pan.

Bake for about 1 hour until the chicken is cooked through.  Enjoy with a side of rice or quinoa, a simple green salad or a piece of beautiful crusty bread to soak up all that beautiful tomato sauce.


  • 5 to 6 chicken beasts
  • 3 small eggplants or 1 big cubed
  • 1 28 Oz can of tomatoes or 3 tomatoes cubed
  • 1 onion minced
  • 2 cloves of garlic minced
  • 1 tbsp of olive oil
  • 1 tbsp of salt
  • 1 tbsp of oregano
  • 1 tbsp of cumin seeds
  • 1/2 tsp.of fresh ground pepper

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