Roast Chicken

NutritionSortLoading...
Loading...

3 lb chicken thighs, thinly sliced

1 tbsp olive oil

2 tbsp tomato paste

½ cup yogurt

2 tsp salt

1 tsp black pepper

1 tsp ground cumin

1 tsp ground coriander

1 tsp paprika

1 tsp onion powder

1 tsp garlic powder

1 tsp turmeric

1 tsp sugar

½ large red onion, thinly sliced

Olive oil

Select allAdd

1. Combine chicken, 1 tbsp olive oil, tomato paste, yogurt, salt, pepper, cumin, coriander, paprika, onion powder, garlic powder, turmeric, and sugar. Mix well.

2. Spread chicken and red onion in a single layer. Drizzle with olive oil.

3. Bake at 425°F for 30-45 minutes until cooked through.

4. Top with parsley.

Prepare Salad

SortLoading...
Loading...

4 baby cucumbers, thinly sliced

1 cup cherry tomatoes, halved

½ red onion, thinly sliced

⅓ cup fresh parsley, finely chopped

Olive oil

Salt and pepper

Juice of ½ lemon

Select allAdd

1. Combine cucumbers, tomatoes, red onion, and parsley.

2. Drizzle with olive oil, season with salt and pepper, and add lemon juice. Toss.

Make Sauce

SortLoading...
Loading...

½ cup yogurt

½ cup mayo

5 cloves garlic, grated

Juice of ½ lemon

1 tbsp fresh parsley, finely chopped

Water

Select allAdd

1. Mix yogurt, mayo, garlic, lemon juice, and parsley.

2. Add water to adjust consistency.

Warm Pitas

SortLoading...
Loading...

6 pitas

Select allAdd

1. Reduce oven to 350°F.

2. Spray pitas with water, wrap in foil, and bake 5-10 minutes.

Assemble

1. Spread sauce on pitas.

2. Add salad and chicken.

3. Top with more sauce and parsley.