Keto chicken and eggplant sheet-pan with tzatziki


Keto chicken and eggplant sheet-pan with tzatziki

Keto chicken and eggplant sheet-pan with tzatziki

One pan, no fuss, no mess. This keto sheet pan meal combines juicy chicken, fresh veggies, and classic Greek flavors of feta cheese, olive oil, garlic, lemon, and oregano. Serve it with a generous dollop of garlic sauce and it's sure to become a family weeknight favorite.
Course Lunch, Supper
Keyword Keto



  • 2 oz. cucumber peeled, shredded, and drained
  • ½ cup Greek yogurt
  • ¼ cup mayonnaise
  • 2 garlic cloves minced
  • salt and pepper


  • 1 ⁄3 cup olive oil
  • 1 lemon zested and juiced
  • 2 garlic cloves minced
  • 1 tbsp dried oregano
  • 2 tsp chili flakes
  • tsp salt
  • ½ tsp ground black pepper
  • ½ tsp ground cinnamon

Chicken and vegetables

  • 2 lbs chicken thighs bone-in with skin
  • 14 oz. eggplant cubed
  • 8 5 oz. cherry tomatoes


  • ½ cup 21⁄3 oz. olives, pitted (preferably Kalamata)
  • 2 oz. feta cheese crumbled
  • ¼ cup roughly chopped fresh mint or fresh parsley (optional)



  • In a medium-sized bowl, mix together the shredded cucumber, yogurt, mayonnaise, and garlic. Season with salt and pepper, to taste. Set aside.

Chicken and vegetables

  • Preheat the oven to 375°F (200°C). Line a large sheet pan with parchment paper.
  • Combine the ingredients for the marinade in a large bowl or resealable bag.
  • Place the chicken and eggplant into the marinade and toss them together to completely coat. Marinate for at least 10 minutes at room temperature, or in the refrigerator, for a couple of hours.
  • Evenly spread the chicken, eggplant, and tomatoes on the lined sheet pan. Bake on the middle rack for 35 minutes, or until the skin is crispy and the internal temperature reads 165°F (74°C).
  • Remove the baking tray from the oven. Scatter the olives around the chicken, sprinkle the feta cheese on top, and garnish with fresh mint or parsley. Serve with the tzatziki.


If you want the tomatoes to be a little firmer, you can put them in the oven for the last 10 minutes or add them fresh before serving.
To get the moisture out of the shredded cucumber, you can either squeeze it out using your clean hands or use a cheesecloth or a kitchen cloth.

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