Mediterranean Chicken and Eggplant Rice Bowl

This Mediterranean-inspired dish features tender chicken breast, roasted eggplant, and earthy mushrooms, all simmered in a flavorful tomato sauce and served over fluffy white rice. The combination of savory ingredients and fresh herbs creates a well-balanced meal that is both satisfying and nutritious.

Ingredients:

• 1 lb chicken breast, diced
• 1 medium eggplant, cubed
• 1 cup white rice
• 1 can (14 oz) diced tomatoes
• 1 medium onion, chopped
• 1 cup mushrooms, sliced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/4 cup fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the cubed eggplant with 1 tablespoon of olive oil, salt, and pepper, and spread it out on a baking sheet. Roast for about 20-25 minutes, until tender and lightly browned.
2. In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Add the diced chicken breast to the skillet and cook until browned on all sides, about 6-8 minutes. Season with oregano, paprika, salt, and pepper.
4. Pour in the canned diced tomatoes (with their juice) and stir in the sliced mushrooms. Bring to a simmer and cook for another 10 minutes, allowing the flavors to meld.
5. While the chicken mixture simmers, cook the white rice according to package instructions.
6. Once everything is cooked, serve the chicken and vegetable mixture over a bed of rice, topped with roasted eggplant and garnished with fresh parsley.