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One Pan Paleo Mediterranean Chicken Recipe Ready in 30 minutes

One Pan Paleo Mediterranean Chicken

Who doesn’t need another one pan paleo chicken recipe, right? Every time I have an “oh shoot, what’s for dinner tonight” moment I inevitably turn to the emergency boneless, skinless chicken breasts in my freezer. The more and more this happens, the more my repertoire of quick paleo chicken recipes expands. This time I had eggplants fresh from my mom’s garden to play with and it just cried out for mediterranean flair!

My mom had warned me that the egg plants were quite bitter so I skinned, sliced, and salted them. Thus removing the bitterness and excess moisture. I played with the sauce until I had it just right: rich enough that I enjoyed it but so powerful that it would turn Adam off (he has a more sensitive palette than I do). The best part was that this recipe was BRIGHT GREEN! I loved it! Most green sauces turn brownish when cooked, but this one stayed a beautiful, brilliant color.

With this recipe you do have to prep a little ahead of time, slicing and salted to eggplant to let it sit for an hour, I normally do this when I get home while the chicken defrosts.

So without further ado, my latest one pan paleo chicken recipe!

One Pan Paleo Mediterranean Chicken Recipe:

Ingredients:
Marinade:
4 tablespoons of greek yogurt
2 tablespoons of olive oil

Sauce:
8 tablespoons greek yogurt
4 tablespoons olive oil
1/2 teaspoon cumin
1/2 teaspoon lemon zest powder (sub 1 & 1/2 teaspoon lemon zest)
1/2 teaspoon mint
1/8 teaspoon allspice
6 basil leaves

Dish:
2 large or 4 small eggplants
Salt to coat eggplants
2 boneless skinless chicken breasts
opt. almond slices for garnish

Directions:
Peel and slice the eggplant into 1/2 inch slices, lengthwise. Sprinkle a generous amount of salt on both side and leave to drain on a rack over the sink of an hour. Stir together the marinade and coat chicken breasts, leaving to sit in the marinade.
Preheat oven to 375 degrees F.
Blend the sauce until smooth and completely mixed (I used my nutribullet). Rinse the salt off the eggplant slices and pat dry with a paper towel. Then line the bottom of a baking dish with the eggplant slices with none overlapping, then place chicken on top, cover with sauce and, if using, sprinkle almond slices on top. Place in preheated oven for 30 minutes.

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Becky Davis

Becky Davis

Hello, I’m Becky! I’m here to help you make the Paleo diet an easy part of your daily life. With my quick recipes, tips, and strategies readers and clients add healthy practices and stick with them! To hear a little more about my background, check out the “About Me” section or find me on social media.

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