A vibrant, macro-friendly Mediterranean plate that pairs tender, yogurt-marinated chicken thighs and crisp roasted potatoes with a creamy, protein-boosted baba ghanoush! Marinating in Greek yogurt tenderizes the chicken while helping the bold Mediterranean spices stick, and blending the roasted eggplant with extra Greek yogurt turns a classic dip into a velvety, high-protein base.
Prep time: 20 mins (plus optional marinating time)
Cook time: 40 mins
Yield: 3 portions
Ingredients
Yogurt-Marinated Chicken & Potatoes
1 lb boneless, skinless chicken thighs
2 medium Yukon Gold potatoes, peeled and cubed
2 tbsp plain Greek yogurt
1 tbsp olive oil
1 tbsp tomato paste (or tomato sauce)
Juice of 1/2 lemon
2 cloves garlic, minced
1 tsp Mediterranean seasoning blend
1 tsp paprika
1/2 tsp cumin
Salt and black pepper, to taste
Lemon slices & fresh parsley (for broiling and garnish)
High-Protein Baba Ghanoush
1 large eggplant, roasted
1/4 cup fresh parsley
2 cloves garlic
Juice of 1/2 lemon
1/2 tsp sumac
2 tbsp plain Greek yogurt (add an extra tablespoon for a creamier texture!)
Salt and black pepper, to taste
Optional Toppings
Sliced red onion
Pomegranate seeds
Extra fresh parsley, chopped
Step-by-Step Instructions
Marinate Chicken & Potatoes: In a large bowl, whisk together the Greek yogurt, olive oil, tomato paste, lemon juice, minced garlic, Mediterranean seasoning, paprika, cumin, salt, and pepper. Add the chicken thighs and cubed potatoes, tossing until fully coated. (Culinary Tip: If you have time, let it sit in the fridge for 30–60 minutes so the acid from the lemon and yogurt tenderizes the chicken!)
Roast: Line a baking dish or pan with parchment paper and add the marinated chicken and potatoes. Bake at 400°F (200°C) for 30–35 minutes until the potatoes are tender and cooked through.
Broil for Crispness: Once the potatoes are soft, remove them from the pan so they don't overcook. Lay fresh lemon slices over the chicken thighs and place under the broiler on high for 3–5 minutes until the chicken gets a beautiful, golden-brown char.
Make the Baba Ghanoush: Roast the eggplant in the oven until soft and charred. Slice it open, scoop out the flesh, and discard the skin. Transfer the eggplant flesh to a food processor or mini chopper with the fresh parsley, garlic, lemon juice, sumac, Greek yogurt, salt, and pepper. Blend until smooth and creamy.
Assemble & Serve: Spread a thick layer of creamy baba ghanoush across the bottom of your plate or bowl. Layer the roasted potatoes and charred chicken thighs on top. Garnish with thin slices of red onion, pomegranate seeds, fresh chopped parsley, and roasted lemon slices!