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1 medium eggplant, cubed
1 large red onion, cut into 1/8ths
Bartenura Olive Oil, for drizzling
salt, to taste
1/2 tablespoon za’atar
1 and 1/2 pounds boneless skinless chicken breast
1/2 tablespoon smoked paprika
1/2 tablespoon chili powder
3 Persian cucumbers, diced (or one English cucumber, peeled and diced)
3 tomatoes, diced, or 1 pint cherry tomatoes
1 small lemon
3 slices ciabatta or crusty bread of choice, cubed
Preheat oven to 375 degrees. Line three baking sheets with Gefen Easy Baking Parchment Paper. On the first, add the cubed eggplant and red onion, drizzle with olive oil to coat the vegetables, and sprinkle with salt. Roast about 30 minutes or until caramelized.
On the second baking sheet, place the cubed bread, drizzle with olive oil and sprinkle well with za’atar. Toast them eight to ten minutes and remove the tray from the oven. Coat the chicken with the spices, a sprinkle of salt and a small pour of olive oil until well coated and dark red in color. Bake 20 minutes or until no longer pink inside, depending on thickness.
While the chicken is cooking, dice your cucumber and tomato, and squeeze with lemon and a sprinkle of salt.
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