Ingredients
Chicken Marinade
- 2 lb boneless, skinless chicken thighs, cut into 1.5 to 2-inch cubes
- 2 tbsp olive oil
- 3 tbsp plain yogurt
- 2 tbsp tomato paste
- Juice of 1 large lemon
- 5-6 garlic cloves, minced
- 1 tbsp thyme or oregano
- 1 tbsp sweet paprika
- 1/3 tsp cinnamon
- Salt & pepper to taste
Sheet Pan Garnishes
- 1 red onion, cut into wedges
- Olive oil for drizzling
- Sumac for dusting
Lemony Yogurt Sauce
- 3/4 cup Greek yogurt
- 1 Persian cucumber, finely diced
- 3-4 tbsp fresh dill, finely chopped
- 1 small shallot, finely diced or shredded
- Juice of half a lemon
- Salt & pepper to taste
- Olive oil (optional)
Serving Bowl
- 2 oz cooked kaizen low-carb rice
- 4-6 oz cooked chicken (from the sheet pan)
- Roasted red onion (from the sheet pan)
- Fresh lemon wedges
- Sumac for dusting
- Fresh parsley, finely chopped
Instructions
- Grab a bowl and add 2lb boneless skinless chick thighs cut into 1.5 to 2 inch cubes. Drizzle chicken with 2 tbsp olive oil, 3 tbsp plain yogurt, 2 tbsp tomato paste, the juice of 1 large lemon, 5-6 minced garlic cloves, 1 tbsp thyme or oregano, 1 tbsp sweet paprika, 1/3 tsp cinnamon, and a couple pinches salt & pepper.
- Mix everything well, cover, and ideally let marinate for 2-6 hrs. Overnight is best, but you should let it soak up the flavors for at least 2-6 hrs for best flavor.
- When you’re ready to eat, preheat oven to 425F. Remove chicken from fridge and let it sit at room temp for 30 mins.
- Grab a sheet pan, line with parchment paper, add the chicken. I like to add red onion wedges as well. Drizzle with olive oil, dust some more sumac, and pop it into the oven for 36-40 minutes.
- Make the lemony yogurt sauce by mixing 3/4 cup greek yogurt, 1 finely diced Persian cucumber, 3-4 tbsp finely chopped fresh dill, 1 finely diced or shredded small shallot, the juice of half a lemon, a couple pinches salt & pepper. Mix well, and if you like, you can also drizzle some olive oil here too!
- Add 2oz cooked kaizen lowcarb rice to a bowl, add 4-6oz of cooked chicken, some roasted onion, top with a couple dollops of the sauce, then add some fresh lemon wedges, a dusting of sumac, some fresh finely chopped parsley, and anything else you like.