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RECIPES | Baked Chicken & Eggplant with roasted veggies with Hidden Valley®'s Greek Tzatziki

Who doesn't like Greek food? I'm a huge fan, especially of Tzatziki - I slather it on the meats, the potatoes, you name it. This past weekend, being in a "cooking-mood," I decided to make a Baked Chicken & Eggplant with roasted veggies to enjoy it with the newest flavour in the Hidden Valley dressing family, the Greek Tzatziki.



Hidden Valley is known for their dressings and dips but their new Greek Tzatziki has got me so excited! Although it's packaged like dressing for salad, it's super versatile in that you can use it as a dip for other recipes such as the one here - Baked Chicken & Eggplant with roasted veggies. Other ideas? Use it as a dip for chicken or pork souvlaki, or as a spread for your pita sandwich, etc. 

The dressing/dip is creamy and zesty. Compared to the other ranch dressings offered by Hidden Valley, it has a higher protein and lower fat, which is a nice - I don't have to feel guilty adding this dressing to my salads!

I've found a great "Eggplant with buttermilk sauce" recipe from Yotam Ottolenghi's Plenty and altered it slightly based on the ingredients that I had for this Baked Chicken & Eggplant.


Serving size: 2
Prep time: 15-20 mintes
Cooking time: 45 minutes



Ingredients:
Hidden Valley Greek Tzatziki Dressing
2 skinless, boneless chicken breasts
1 eggplant, halved
1 portobello mushroom, sliced
1/2 onion, sliced
4-5 garlic cloves, sliced
Cherry tomatoes, halved
Extra virgin olive oil
Salt & Pepper to taste

Directions: 
1. Place the chicken breasts on a pan and lather with olive oil, salt and pepper - place in the oven for 35 minutes.

Note: ensure oven has been preheated 400 degrees F

2. Slice the eggplant in half & make 45 degree angled slices through the eggplant, making diamonds. Drizzle olive oil until it's absorbed and salt & pepper the pieces. Place in the oven for 40 minutes.


3. Slice the rest of the ingredients: garlic, onions, mushrooms and cherry tomatos. Add onto the eggplant pan when there's 15 minutes left.


4. Take out the veggies from the oven once everything is roasted and the eggplant is soft.

 5. Slice the chicken once it is out of the oven as well.

 6. Place the chicken, eggplant and veggies on a plate and enjoy with the Hidden Valley Greek Tzatziki dip on the side! Yum!

 I hope you enjoy this recipe. It's pretty simple but takes a little while longer than the other recipes I've previously made. I love the presentation of this recipe though, so it's highly recommended when you have guests over.

Vegetarian? Skip the chicken!

The Hidden Valley Greek Tzatziki launched in stores in October.
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