Skip to main content

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.
Labels:

Comments

Post a Comment

Popular posts from this blog

REVIEW | Cafeteria

[Guest Writer: Jonathan L.] For my first food blogging experience, I head over to a pre-opening at Cafeteria by Playa Cabana with Monica from the Food Sisterhood. The newest addition to the Mas Playas group is located on College and Dovercourt, an area with many up-and-coming restaurants.  We are seated at a table with fellow bloggers, Laney & Nick from  Best of Toronto , Jess from  Where Jess Ate , and Jess' fiance, Mike. While he refuses to contribute to her blog, he has at least put a sufficiently sizeable ring on her finger to warrant a few perks (ha ha).   Cafeteria boasts a lively ambiance.  Despite not being officially launched, the restaurant is bustling with walk-ins, undoubtedly attracted by the rustic charm of Cafeteria's decor.  The highlights are vintage wood and tile finishes throughout, and a set of floor to ceiling wrought-iron gates in the style of traditional Mexican courtyard architecture.   Before the meal begins, I warm my pa...
Post a Comment
Read more

RECIPE | Alokozay Tea - Cinnamon tea infused panna cotta

Matcha tea has been a long time favourite when making any type of dessert and now more recently, it's expanded to other teas such as Chai or Early Grey. We decided to try making a panna cotta using cinnamon tea from  Alokozay Tea.    If you're looking to buy it in a store, try the international food section in Metro, Bulk Barn, Food Basics, or Adonis. If all else fails, do what we did and order it directly from their website. The website is extremely easy to navigate and you can get free shipping if you spend $39 or more.  Customer service was amazing and replied to my emails within the same day! Click here to buy the tea online.  Panna Cotta is a pretty straight forward dessert to make but it never fails to impress at dinner parties where you can serve them in individual ramekins. Ingredients - 2 Alokozay cinnamon tea bags - 3/4 cup half and half cream -1/2 cup 2% milk - 2 tbsp sugar - 1 tsp gelatin -fruits of your choice  Method: 1. Mix the gelatin with ...
Post a Comment
Read more

REVIEW | Best Dragon Seafood Restaurant

In my opinion, Chinese restaurants usually tend to give the most bang for your buck. You can usually walk out of the restaurant feeling full and satisfied without a deep hole in your pocket. Best Dragon Seafood Restaurant is no exception especially since it's known for its seafood. The great thing about most Chinese restaurants is that they offer set meals, making dinner decisions quick and painless with a large group. Best Dragon offers a variety of set meals with different option whether you want to go with crab or lobster. Most meals will come with a veggie dish of some sort. Don't be worried that the meal isn't enough, it usually ends up being more than what they advertised but you can always order a la carte if you see something you want that's not part of the set. One thing that we have learned from eating seafood at Chinese restaurants is be careful of how they prepare the seafood. They can either just stir fry with garlic and keep it simple or they will fry it w...
Post a Comment
Read more