20 + 35 m + 10 m Medium
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, garlic, lemon, and oregano. Serve it with a generous dollop of garlic sauce and it's sure to become a family weeknight favorite.
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Ingredients
Tzatziki- ¼ cup 60 ml mayonnaise
- 2 2 garlic clove, minced garlic cloves, minced
- 1⁄3 cup 80 ml olive oil
- 1 1 lemon, zested and juiced lemons, zested and juiced
- 2 2 garlic clove, minced garlic cloves, minced
- 14 oz. 400 g eggplant, cubed
- 8 (5 oz.) 8 (140 g) cherry tomatoes
- ½ cup (21⁄3 oz.) 120 ml (65 g) olives, pitted (preferably Kalamata)
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Nutritional information based on the USDA National Nutrient Database. Read more
Instructions
Tzatziki
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In a medium-sized bowl, mix together the shredded cucumber, yogurt, mayonnaise, and garlic. Season with salt and pepper, to taste. Set aside.
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Preheat the oven to 375°F (200°C). Line a large baking tray or rimmed baking sheet with parchment paper.
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Combine the ingredients for the marinade in a large bowl or resealable bag.
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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.
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Evenly spread the chicken, eggplant, and tomatoes on the large baking tray, or baking sheet. Bake on the middle rack for 35 minutes, or until the skin is crispy and the internal temperature reads 165°F (74°C).
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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.
Chicken and vegetables
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.
