Greek yogurt chicken

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cut 1.5-2lb boneless skinless chicken thighs into, strips or chunks. Place in a large bowl. Drizzle with 1/2 tbsp olive oil, 3 tosp plain greek yogurt, 2 tosp tomato paste, juice of 1 large lemon, 6 minced garlic cloves, 1 top thyme or oregano, 1 tosp sweet paprika, 1/3 tsp cinnamon, 1 tsp cumin, and a couple pinches salt + pepper.

Step 2

Mix really well and marinate for at least 2-6 hrs, but ideally overnight. This is important!

Step 3

When you're ready to eat, remove chicken from fridge and let it sit at room temp for 30 mins.

Step 4

Preheat oven to 400F. Line a baking tray with parchment paper and add the chicken to the tray, dont overcrowd the tray. Then cut 2 red onions into wedges and toss around the chicken on the tray. Drizzle with more olive oil and sprinkle with about 1/2 tosp sumac.

Step 5

5.Pop into the oven at 400F for 37-40 mins.

Step 6

Cook 1 cup basmati rice

Step 7

Make the sauce by mixing 3/4 cup plain greek yogurt, 3 tosp finely chopped fresh dill, 1 small shallot finely shredded/processed, 2 cloves of minced garlic, juice of half a lemon, a couple pinches salt & pepper. 1 Persian cucumber finely diced optional Mix well.

Step 8

Remove the sheet pan from the oven, then top with a few dollops of the spread, lots of fresh herbs (parsley, dill, or mint would be great here!), diced cucumber, another dusting of sumac, and fresh lemon juice.