Sheet-Pan Chicken Moussaka with Greek Salad

Step 1

Heat oven to 425°F. Toss eggplant slices with 2 tbsp oil, salt, and pepper; spread on a sheet pan and roast for 8 minutes.

Step 2

While eggplant roasts, brown ground chicken with diced onion in a skillet over medium-high heat, breaking up with a spoon, until no pink remains, about 6 minutes.

Step 3

Stir 1 tbsp oregano, 1/2 tsp cinnamon, and 1/4 tsp nutmeg into the chicken; cook 30 seconds until fragrant.

Step 4

Remove eggplant from oven. Spread chicken mixture over eggplant, then drizzle a mixture of Greek yogurt, feta, half the lemon juice, salt, and pepper over the top.

Step 5

Bake at 425°F for 10 minutes until the top is golden and bubbling at the edges.

Step 6

While moussaka bakes, toss cherry tomatoes and avocado with remaining lemon juice and a pinch of salt; serve alongside the finished dish.