Roasted Eggplant and Chicken with Feta and Dill Yogurt Sauce
![Roasted Eggplant and Chicken with Feta and Dill Yogurt Sauce](https://i0.wp.com/activeashleyskitchen.com/wp-content/uploads/2021/10/chicken-and-eggplant-with-feta.jpg?fit=1280%2C1140&ssl=1)
The roasted eggplant makes this dish so creamy and delicious! You can make this spicier by using harissa instead of chili powder, but it was delicious as it was.
Ingredients:
1 large eggplant or 6-10 small eggplants
3 boneless skinless chicken breasts cut into cubes
2 teaspoons oregano
1 teaspoon salt
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
½ sweet onion diced
1 teaspoon chili powder
1 14 ounce can diced tomatoes
¼ cup plain nonfat Greek yogurt
1 teaspoon fresh dill or ½ teaspoon dried dill
Juice from 1 lemon
2 tablespoons fresh mint
4 ounces feta cheese
Directions:
- Preheat the oven to 425 degrees.
- Cut eggplants in half and spray with olive oil spray.
- Mix oregano, salt, cumin, garlic powder, and onion powder in a small bowl.
- Sprinkle half of the spice mixture over the eggplants.
- Roast eggplants for 30-40 minutes. Set aside to cool.
- Spray a nonstick pan with olive oil spray.
- Add the onion and cook for 1-2 minutes.
- Add the diced chicken and tomatoes. Add the remaining spice mixture and 1 teaspoon (or more) of chili powder. Bring to a boil and allow to simmer for 20 minutes stirring often.
- Use a fork to scoop the insides out of the eggplant. Add the roasted eggplant to the chicken mixture and simmer for 5 more minutes.
- Sprinkle feta cheese and mint over the chicken mixture and remove from heat.
- In a small bowl add yogurt, dill, and lemon juice. Mix. Thin with a teaspoon or two of water if needed.
- Drizzle yogurt sauce over the chicken mixture and enjoy!
![](https://i0.wp.com/activeashleyskitchen.com/wp-content/uploads/2021/10/chicken-and-eggplant-with-feta-in-skillet.jpg?resize=1024%2C768&ssl=1)