Sheet-Pan Chicken Moussaka

Ingredients

• 1.5 lb boneless, skinless chicken breasts
• 1 whole eggplant, medium
• 1 cup Greek yogurt, plain
• ½ cup Pecorino Romano cheese, grated
• 3 tbsp tomato paste
• 2 tsp dried oregano
• ¼ tsp cinnamon, ground
• 1 whole egg, large

Instructions

1. 1

   Preheat oven to 425°F. Cut eggplant into 1/4-inch rounds, toss with 2 tbsp olive oil and salt, spread on sheet pan.

2. 2

   Cut chicken into bite-size pieces. Brown in a skillet over medium-high with 1 tbsp olive oil, stirring often, until no pink remains, ~8 minutes.

3. 3

   Stir tomato paste, oregano, cinnamon, salt, and pepper into chicken. Cook 1 minute until fragrant.

4. 4

   Whisk Greek yogurt, egg, half the Pecorino, salt, and pepper together until smooth.

5. 5

   Layer on the sheet pan: eggplant, chicken mixture, yogurt cream, remaining Pecorino. Bake until golden, ~12 minutes.

6. 6

   Let rest 2 minutes. Drizzle with olive oil and serve hot.

Tools you’ll need

• sheet pan (13x9 or larger)
• large skillet
• mixing bowl
• whisk
• grater

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