Herb and Pistachio Crusted Chicken with Roasted Eggplant, Warm Lentil Salad, and Fresh Lemon Yogurt Sauce

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper or lightly grease it.

2. 2

   Place the eggplant on the tray. Toss it with 1 1/2 tbsp olive oil, 1 chopped garlic clove, 1/2 tsp ground cumin, 1/2 tsp sweet paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Spread in a single layer.

3. 3

   Roast the eggplant for 15 minutes at 220 °C / 425 °F.

4. 4

   Meanwhile, pat the chicken breasts dry with paper towels. Brush them with Dijon mustard, then season with 1/2 tsp salt, the remaining black pepper, and the lemon zest.

5. 5

   In a small bowl, mix the pistachios, half of the parsley, half of the mint, 1 chopped garlic clove, and 1/2 tbsp olive oil. Press this mixture onto the top of each chicken breast to form a crust.

6. 6

   Remove the tray from the oven, push the eggplant to the sides, and place the chicken breasts in the center. Bake everything together for 15 more minutes, or until the chicken is fully cooked and reaches a safe internal temperature. If desired, let the chicken rest for 5 minutes before serving.

7. 7

   While the chicken and eggplant bake, make the warm salad. In a medium skillet, heat 1/2 tbsp olive oil over medium heat. Add the red onion and cook for 2 to 3 minutes until softened.

8. 8

   Add the cooked lentils, cherry tomatoes, the remaining cumin, the remaining sweet paprika, and 1 tbsp lemon juice. Cook for 3 to 4 minutes, stirring gently, until the lentils are heated through. Remove from the heat and toss with the cucumber, remaining parsley, remaining mint, and a pinch of salt.

9. 9

   For the sauce, stir together the Greek yogurt, grated garlic clove, 2 tbsp lemon juice, 1/2 tbsp olive oil, and a pinch of salt in a bowl until smooth.

10. 10

    Serve each chicken breast with roasted eggplant and a portion of warm lentil salad. Finish with the lemon yogurt sauce spooned over the top or served on the side.