KETO CHICKEN AND EGGPLANT SHEET-PAN WITH TZATZIKI

 One pan, no fuss, no mess. This keto sheet pan meal combines juicy chicken, fresh veggies, and classic Greek flavors of feta cheese, olive oil, tomatoes and eggplant. Serve it with a generous dollop of tzatziki and it's sure to become a family weeknight favorite.

Servings: 1

Ingredients:

Tzatziki

·         ½ oz. cucumber, peeled, shredded, and drained

·         2 tbsp Greek yogurt

·         1 tbsp mayonnaise

·         ½ garlic clove, minced

·         salt and pepper

Chicken and vegetables

·         ½ lb chicken thighs (bone-in with skin) ·         3½ oz. eggplant, cubed ·         2 (1¼ oz.) cherry tomatoes Serving ·         2 tbsp (2⁄3 oz.) olives, pitted (preferably Kalamata) ·         ½ oz. feta cheese, crumbled

 

Marinade

·         1⁄10 cup olive oil

·         ¼ lemon, zested and juiced

·         ½ garlic clove, minced

·         ¼ tbsp dried oregano

·         ½ tsp chili flakes

·         2⁄5 tsp salt

·         1⁄8 tsp ground black pepper

·         1⁄8 tsp ground cinnamon

 

 

 

Instructions:

Tzatziki

—        In a medium-sized bowl, mix together the shredded cucumber, yogurt, mayonnaise, and garlic. Season with salt and pepper, to taste. Set aside.

Chicken and vegetables

—        Preheat the oven to 375°F (200°C). Line a large sheet pan with parchment paper.

—        Combine the ingredients for the marinade in a large bowl or re-sealable bag.

—        Place the chicken and eggplant into the marinade and toss them together to completely coat. Marinate for at least 10 minutes at room temperature, or in the refrigerator, for a couple of hours.

—        Evenly spread the chicken, eggplant, and tomatoes on the lined sheet pan. Bake on the middle rack for 35 minutes, or until the skin is crispy and the internal temperature reads 165°F (74°C).

—        Remove the baking tray from the oven. Scatter the olives around the chicken, sprinkle the feta cheese on top, and garnish with fresh mint or parsley. Serve with the tzatziki.

Tip

—        If you want the tomatoes to be a little firmer, you can put them in the oven for the last 10 minutes or add them fresh before serving. To get the moisture out of the shredded cucumber, you can either squeeze it out using your clean hands or use a cheesecloth or a kitchen cloth.