Keto chicken and eggplant sheet-pan with tzatziki

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, garlic, lemon, and oregano. Serve it with a generous dollop of garlic sauce and it's sure to become a family weeknight favorite.

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, garlic, lemon, and oregano. Serve it with a generous dollop of garlic sauce and it's sure to become a family weeknight favorite.
USMetric
4 servingservings

Ingredients

Tzatziki
  • 2 oz. 55 g cucumber, peeled, shredded, and drained
  • ½ cup 120 ml Greek yogurt
  • ¼ cup 60 ml mayonnaise
  • 2 2 garlic clove, mincedgarlic cloves, minced
  • salt and pepper
Marinade
  • 13 cup 80 ml olive oil
  • 1 1 lemon, zested and juicedlemons, zested and juiced
  • 2 2 garlic clove, mincedgarlic cloves, minced
  • 1 tbsp 1 tbsp dried oregano
  • 2 tsp 2 tsp chili flakes
  • 1½ tsp 1½ tsp salt
  • ½ tsp ½ tsp ground black pepper
  • ½ tsp ½ tsp ground cinnamon
Chicken and vegetables
  • 2 lbs 900 g chicken thighs (bone-in with skin)
  • 14 oz. 400 g eggplant, cubed
  • 8 (5 oz.) 8 (140 g) cherry tomatoes
Serving
  • ½ cup (213 oz.) 120 ml (65 g) olives, pitted (preferably Kalamata)
  • 2 oz. 55 g feta cheese, crumbled
  • ¼ cup 60 ml roughly chopped, fresh mint or fresh parsley (optional)
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Instructions

Tzatziki

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

  3. Preheat the oven to 375°F (200°C). Line a large baking tray or rimmed baking sheet with parchment paper.
  4. Combine the ingredients for the marinade in a large bowl or resealable bag.
  5. 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.
  6. 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).
  7. 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.

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Low carb: Recipes by Pascale Naessens

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