Categories: Made
Ingredients
- 1 1/4 cups Greek yogurt
- 1 garlic clove, grated
- 1 tbsp chopped parsley
- 1 1/2 tsp dried oregano
- 4 chicken breasts
- Kosher salt and black pepper
- 1 tbsp olive oil
- 1 large eggplant, quartered lengthwise
- 1 tsp smoked paprika
- 8 baguette slices
- 3 medium tomatoes, quartered
Directions
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Preheat a grill to medium high. Mix the yogurt, garlic, parsley, and oregano in a bowl. In a separate bowl, toss the chicken with 1/4 cup of the yogurt mixture, 1/2 tsp salt and pepper to taste. Stir the olive oil into the remaining yogurt mixture and set aside.
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Brush the cut sides of the eggplant with olive oil and sprinkle with salt and paprika. Brush the bread with olive oil.
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Brrush the grill grates with olive oil. Grill the chicken, turning once, until cooked through and reaches 160, 15-20 minutes. Meanwhile, grill the eggplant, skin-side down, until softened, about 15 minutes; turn and continue cooking until tender, about 5 more minutes. Grill the tomatoes and bread, turning once, until marked, 2-3 minutes.
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Serve the chicken, eggplant, tomatoes, and bread with the yogurt sauce.