1 large red bell pepper, stem and seeds removed and thinly sliced
1 tablespoon olive oil
1/2 teaspoon smoked paprika
1 teaspoon Greek spice blend
Salt and black pepper, to taste
8 oz. baked or grilled chicken breast
1/4 cup Stonyfield Plain Greek Yogurt (I used 0%)
2 tablespoons olive oil
2 scallions finely chopped
Pinch of salt Pinch of black peppers
1 teaspoon lemon juice
Water, to thin dressing as needed
Preheat your oven to 425 degrees Fahrenheit. Toss the chopped eggplant, potatoes, and pepper with the olive oil, smoked paprika, Greek spice blend, salt, and pepper. Roast for 35-40 minutes, stirring halfway through.
Grill or bake your chicken with the vegetables until the internal temperature reaches 165 degrees.
Meanwhile, whisk together the Greek yogurt, olive oil, and lemon juice in a bowl. Stir in the scallions and season with salt and pepper. If the dressing is too thick, whisk in a small amount of water (1 teaspoon at a time) until desired consistency is achieved.
Divide the salad greens, vegetables, and chicken between two bowls and drizzle with dressing and serve.