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

1. 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.

2. Brush the cut sides of the eggplant with olive oil and sprinkle with salt and paprika. Brush the bread with olive oil.

3. 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.

4. Serve the chicken, eggplant, tomatoes, and bread with the yogurt sauce.

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