Sheet-Pan Chicken Moussaka with Greek Salad

Ingredients

• 1 medium, sliced 1/2-inch thick eggplant
• ¾ lb ground chicken
• ½ medium, diced yellow onion
• ¾ cup Greek yogurt
• ½ cup feta cheese, crumbled
• 1 cup, halved (for salad) cherry tomatoes
• 1 medium, sliced avocado
• 1 whole (juiced, divided) fresh lemon

Instructions

1. 1

   Heat oven to 425°F. Toss eggplant slices with 2 tbsp oil, salt, and pepper; spread on a sheet pan and roast for 8 minutes.

2. 2

   While eggplant roasts, brown ground chicken with diced onion in a skillet over medium-high heat, breaking up with a spoon, until no pink remains, about 6 minutes.

3. 3

   Stir 1 tbsp oregano, 1/2 tsp cinnamon, and 1/4 tsp nutmeg into the chicken; cook 30 seconds until fragrant.

4. 4

   Remove eggplant from oven. Spread chicken mixture over eggplant, then drizzle a mixture of Greek yogurt, feta, half the lemon juice, salt, and pepper over the top.

5. 5

   Bake at 425°F for 10 minutes until the top is golden and bubbling at the edges.

6. 6

   While moussaka bakes, toss cherry tomatoes and avocado with remaining lemon juice and a pinch of salt; serve alongside the finished dish.

Tools you’ll need

• sheet pan
• large skillet
• measuring cups and spoons
• knife and cutting board

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