Oregano Chicken Breast with Eggplant and Chickpea Tomato Ragout

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F.

2. 2

   Pat the chicken breasts dry with paper towels and season them with 1 tablespoon olive oil, half of the dried oregano, the sweet paprika, half of the salt, and half of the black pepper.

3. 3

   In a large oven-safe skillet, heat 1 tablespoon olive oil over medium-high heat. Sear the chicken breasts for 2 to 3 minutes per side until lightly golden. Transfer them to a plate.

4. 4

   In the same skillet, add the remaining 1 tablespoon olive oil. Add the onion and cook for 3 minutes. Stir in the garlic and cook for 30 seconds more.

5. 5

   Add the eggplant, mushrooms, remaining dried oregano, ground cumin, remaining salt, and remaining black pepper. Cook for 6 to 8 minutes, stirring, until the eggplant begins to soften and the mushrooms release their juices.

6. 6

   Stir in the cooked chickpeas, crushed tomatoes, and low-sodium chicken broth. Mix well and let it simmer gently for 5 minutes.

7. 7

   Nestle the seared chicken breasts over the ragout. Transfer the skillet to the oven and bake for 12 to 15 minutes at 220 °C / 425 °F, or until the chicken is cooked through.

8. 8

   Remove the skillet from the oven and add the lemon juice and fresh parsley over the top. Let it rest for 3 minutes before serving.

9. 9

   Serve each chicken breast over a generous bed of eggplant, mushroom, chickpea, and tomato ragout.