Chicken stuffed with spinach, feta and lemon with cumin-roasted eggplant and herb yogurt

Instructions

1. 1

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

2. 2

   Place the eggplant on the baking sheet. Toss it with 30 ml (2 tbsp) olive oil, 2 g (3/4 tsp) ground cumin, the dried oregano, 3 g (1/2 tsp) salt, and 1 g (1/4 tsp) black pepper. Spread in a single layer and roast for 25 to 30 minutes at 220 °C / 425 °F, turning halfway through, until golden and tender.

3. 3

   While the eggplant roasts, heat 5 ml (1 tsp) olive oil in a skillet over medium heat. Add 3 minced garlic cloves and cook for 30 seconds. Add the spinach and sauté for 1 to 2 minutes until wilted. Remove from the heat, let cool slightly, and mix with the feta cheese and lemon zest.

4. 4

   Season the chicken breasts on both sides with the remaining salt, remaining pepper, and the remaining 2 g (3/4 tsp) ground cumin. Divide the spinach and feta filling among the opened chicken breasts. Close each piece and secure with toothpicks if needed.

5. 5

   Heat the remaining olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken for 2 minutes per side until lightly golden.

6. 6

   Transfer the skillet to the oven, or move the chicken to a baking dish, and cook at 200 °C / 400 °F for 12 to 15 minutes, until the chicken is fully cooked and the juices run clear.

7. 7

   In a small bowl, combine the plain Greek yogurt with 1 grated garlic clove, 30 ml (2 tbsp) lemon juice, fresh parsley, and fresh mint. Season with a pinch of salt and pepper to taste.

8. 8

   Serve a portion of roasted eggplant on each plate, place a stuffed chicken breast on top or alongside, and finish with a spoonful of the herb yogurt.