Nutrition balance score
Great
Glycemic Index
23
Low
Glycemic Load
6
Low
Nutrition per serving
Calories1789.5 kcal (89%)
Total Fat79.1 g (113%)
Carbs24.7 g (10%)
Sugars5.7 g (6%)
Protein232.9 g (466%)
Sodium1823.6 mg (91%)
Fiber6 g (21%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
1.15kgchicken thigh fillets
2 tablespoonsolive oil
3 pinchessalt
fresh cracked pepper
2 Tbspplain yogurt
0.5lemon
the juice of, large
1 Tbspthyme
1.5 TBSPGarlic powder
1 Tbspsmoked paprika
½ Tbspsweet paprika
½ tspcayenne pepper
½ tspturmeric
½ tspcumin
¼ tspcardamom
½ tspcinnamon
⅛ tspnutmeg
0.5red onion
large, sliced
Instructions
Step 1
Trim off any excess fat from the chicken to the extent you’d like. Add it to a bowl.
Step 2
Mix the remainder of the ingredients & add the chicken.
Step 3
You ideally let this marinate for 2-6 hours, but even better overnight, if you want to make it right away, you can.
Step 4
When you’re ready to make it, remove the chicken from the fridge and let it come up to room temp (about 30 mins). Preheat your oven to 220c then pack the marinated chicken tightly into a bread loaf pan (about 22x11.5x5). Pop it into the oven for 45-55 mins..
Step 5
Remove the chicken from the oven, tilt the pan over a glass bowl or container to pour out the excess juices (save the juice to use as broth or to pour over the chicken).
Step 6
Flip the loaf pan onto a cutting board to remove the chicken and cut it into thin slices or strips.
Step 7
Serve it up however way you want - as is, on top of a salad, on a power bowl, whatever! This stays well in the fridge in an airtight lid for 4-5 days.
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