Mediterranean Grilled Chicken Thighs, Roasted Eggplant & Tzatziki

Ingredients:

  • 1 1/2 lbs of chicken thighs
  • 1 TBSP of paprika
  • 1 TBSP of cumin
  • 1 TSP of salt & pepper
  • 1/2 lemon worth of lemon juice
  • 1 TBSP of EVOO
  • 1 eggplant, chopped
  • 1 TBSP of EVOO
  • 1 TSP of salt & pepper
  • 1 TBSP of paprika
  • 1/2 lemon worth of lemon juice
  • 1 cucumber, grated
  • 1 cup of full-fat Greek yogurt
  • 1 lemon worth of lemon juice
  • S&P to taste
  • 5 sprigs of fresh dill, finely chopped
  • 3 sprigs of basil, chopped
  • 10 green olives (optional)
  1. Cook chicken. Heat pan at medium heat. Heat oven to 350.
  2. Season chicken on both sides with paprika, cumin, S&P, and lemon juice. Make sure it is fully coated on both sides.
  3. Add EVOO to the pan.
  4. Cook chicken on medium high for approximately 10 minutes on each side until crispy.
  5. Finish cooking in oven depending on size or chicken thighs.
  6. Garnish with finely chopped dill & basil.
  7. Roast eggplant. Finely chop eggplant.
  8. Cover in EVOO, and add salt & pepper, lemon juice, and paprika. Fully coat.
  9. Add to baking tray and cook for 20-30 minutes until tender.
  10. Top with finely chopped basil & dill.
  11. Tzatziki. In bow, grate cucumber with cheese grater.
  12. Add chopped dill, lemon juice, and S&P to taste.
  13. Mix completely.
  14. Plate together, add olives, serve & enjoy!