Greek Chicken with Mint Yogurt Dip
The Mediterranean influences shine through this dish with oregano chicken, a rainbow mix of low carb veg and tasty olives. Complemented with a tzatziki style cucumber and fresh mint yogurt dip perfect for dipping in chunks of chicken or roasted vegetables.
Ingredients
- 20 ounces bone-in skin-on chicken thighs
- 4 teaspoons dried oregano
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 medium zucchini
- 1 medium eggplant
- 1 medium yellow bell pepper
- ½ cup cherry tomatoes
- ½ cup black olives
- 4 tablespoons full-fat plain Greek yogurt
- ¼ cup cucumber chopped
- ¼ cup fresh mint chopped
- 2 ounces crumbled feta cheese
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.
Notes
This makes a total of 4 servings of Greek Chicken with Mint Yogurt Dip. Each serving comes out to be 534.60 Calories, 43.64g Fats, 8.91g Net Carbs, and 23.62g Protein.
Nutrition
Calories: 534.6kcalFat: 4.64g