Ingredients (Serves 4)
550g skinless, boneless chicken thighs
For the marinade:
1 tbsp avocado oil
Juice of 1 lemon
2 garlic cloves, minced
1 tsp ground cumin
¼ tsp ground turmeric
¼ tsp of dried red chilli flakes
1 tsp paprika
½ tsp ground black pepper
½ tsp sea salt
For the tzatziki:
250g Greek yoghurt (use dairy free if preferred)
350g cucumber, grated and pressed gently to remove excess water
1 tbsp fresh lemon juice
½ tsp minced garlic
2 tsps fresh dill, chopped
½-1 tsp sea salt
½-1 tsp ground black pepper
Nutrition
Per serving: 306 calories, 31g protein, 5g carbs, 18g fat
Preparation
Preheat oven to 200˚C/400˚F and line a baking tray with foil.
Place the marinade ingredients in a mixing bowl and stir well.
Add the chicken and stir well.
Refrigerate for up to one hour.
Place the chicken onto the baking tray and oven roast for 30-40 minutes, or until thoroughly cooked.
Leave the chicken to rest on the baking tray for 10 minutes then slice or chop.
Place the tzatziki ingredients in a large bowl and stir well.
Refrigerate until ready to serve.
Serving suggestions: Serve the chicken and tzatziki with salad, pita bread and rice.