Keto: Greek-Style Chicken Traybake
with Eggplant, Sweet Pepper & Tzatziki
Cooking time
25 minutes
Servings
2/4
Calories
350 /serving
Fly the Greek flag with this diet-conscious recipe. Following the principles of ketogenic eating, it keeps the carbs minimal and the fat-burning ingredients in focus. With a liberal dose of Mediterranean-style seasonings, chicken breasts slip onto a sheet pan to get a golden glow in the oven. They’re joined by chunks of eggplant, sweet pepper and bright cherry tomatoes—all veggies that love the heat. A sweep of tzatziki makes for a creamy base to rest upon.
We will send you:
- 2 Chicken breasts
- 140g Cherry tomatoes
- 1 Eggplant
- 1 Sweet pepper
- 30g Garlic-cucumber yogurt (tzatziki)
- 15g Mediterranean Shores spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary)
Contains: Milk, Mustard
You will need:
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
8 g
Saturated Fat
2 g
Sodium
620 mg
Total Carb
30 g
Sugars
16 g
Protein
44 g
Fibre
11 g
Preparation
Mise en place
Preheat the oven to 450°F. Core and medium-dice the sweet pepper. Medium-dice the eggplant.
Assemble & roast the traybake
On a lined sheet pan, toss the eggplant, sweet pepper and tomatoes with a generous drizzle of oil and ½ the spices. Pat the chicken dry with paper towel; season with the remaining spices and S&P. Add to the pan and roast, flipping halfway, 20 to 25 min., until the chicken* is cooked through and the vegetables are tender; season the vegetables with S&P.
Plate your dish
Divide the tzatziki between your plates and spread out in a circular motion. Top with the traybake (slice the chicken beforehand if desired). Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
