Mediterranean Chicken Medley with Eggplant and Feta

Preheat the oven to 350 degrees F (175 degrees C).

Combine flour, garlic powder, onion powder, paprika, salt, and black pepper in a shallow bowl.

Reserve 1 tablespoon of mixture for later use.

Dip sliced chicken into the flour mixture to coat both sides.

Place on a plate.

Heat 3 tablespoons olive oil and butter in a skillet over medium-high heat.

Add eggplant and onion and cook until soft and browned, 5 to 10 minutes.

Season with salt and pepper; transfer to a baking dish.

Cook zucchini and bell pepper in the same skillet over medium-high heat until softened, about 5 minutes.

Season with salt and pepper and transfer to the baking dish with the eggplant.

Add additional oil to the skillet if needed and brown chicken on both sides, about 5 minutes.

Transfer chicken to the baking dish with the vegetables.

Pour tomatoes into the same skillet and add reserved flour mixture and dill paste.

Bring to a boil, remove from heat, and pour into the baking dish.

Top with feta cheese.

Bake in the preheated oven until bubbly, 30 to 40 minutes.

Sprinkle with fresh dill.