Greek Chicken with Mint Yogurt Dip
This makes a total of 4 servings of Greek Chicken with Mint Yogurt Dip. Each serving comes out to be 535 calories, 43.6g fats, 8.9g net carbs, and 23.6g protein.
Ingredients
- 20 ounce bone-in, skin-on chicken thighs
- 4 teaspoon dried oregano
- salt and pepper to taste
- 2 tablespoon olive oil
- 1 medium zucchini
- 1 medium eggplant
- 1 medium yellow bell pepper
- ½ cup cherry tomatoes
- ¼ cup black olives
- 4 tablespoon full-fat plain greek yogurt
- ¼ cup cucumber chopped
- ¼ cup fresh mint chopped
- 2 ounce feta cheese crumbled
Instructions
- Preheat oven to 400 degrees Fahrenheit. Rub the chicken thighs with half of the olive oil, most of the oregano and season with salt and pepper.
- Chop the zucchini, eggplant, and bell pepper into large bitesize chunks and coat with remaining olive oil. Season with salt and pepper. Place on a baking sheet with the chicken and cook in the oven for 30 minutes.
- Remove from the oven to add the tomatoes and olives and bake again for a further 10 minutes, or until the chicken is cooked.
- To make the dip - In a bowl combine the Greek yogurt, cucumber, mint and season with remaining oregano, salt, and pepper.
- Serve the dish with crumbled feta cheese and a side salad if desired.
Nutrition
Calories: 535kcalProtein: 23.6gFat: 43.6g