Sheet-Pan Chicken Eggplant Tomato Pita Plates

Ingredients

• 1 1/4 lb boneless skinless chicken thighs
• 1 medium eggplant, cut into 1-inch cubes
• 2 cups cherry tomatoes
• 1 red onion, cut into wedges
• 2 whole-wheat pitas, torn into bite-size pieces
• 2 tbsp olive oil
• 1 lemon
• 2 garlic cloves, grated
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 1/2 cup plain Greek yogurt
• 1 tbsp tahini
• 2 tbsp chopped parsley
• 4 cups baby arugula
• Salt and pepper

Method

1. Heat oven to 425F and line one sheet pan.
2. Toss chicken, eggplant, tomatoes, onion, olive oil, garlic, oregano, paprika, salt, and pepper on the pan.
3. Roast 20 minutes, then scatter pita pieces around the pan.
4. Roast 6-8 minutes more, until chicken is cooked through and pita edges are crisp.
5. Stir Greek yogurt, tahini, lemon juice, parsley, and a pinch of salt.
6. Serve over arugula with the warm sheet-pan mixture and yogurt tahini sauce.