Mediterranean yogurt marinated chicken served with cilantro coconut cauliflower rice,  @cutdacarb cheese naan, and home made Tzatziki.
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For the Chicken:
🔸2 lbs chicken thighs. (Mine were from @butcher_box )
🔸 1 cup plain whole milk Greek yogurt (or 1/2 cup 2% Greek yogurt and 1/2 cup sour cream.
🔸2 TBSP olive oil.
🔸zest from one lemon.
🔸1.5 tsp cumin.
🔸1.5 tsp paprika.
🔸5 cloves minced garlic.
🔸1 tsp salt.
🔸2 TBSP lemon juice.
🔸1/2 tsp black pepper.
🔸1/8-1/4 tsp crushed red pepper. .
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🔹Mix everything but the chicken together in a bowl, then add chicken thighs to a gallon size baggie and add in the marinade.
🔹Let it marinate for at least 8 hours. Overnight is better!
🔹Use oil spray to spray a wire rack, so the chicken doesn’t stick, and place it on a cookie sheet.
🔹Place the chicken breasts on the rack on the pan, and bake at 325° for 15 min.
 🔹Flip the chicken over and bake for an additional 20-25 mins.

 **I like to Cook this at a lower temp for a longer duration to render the fat out.
 ** These also work great for grilling !
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For the cheese naan:
🔸@cutdacarb flat bread.
🔸cheddar.
🔸cream cheese. (Equal amounts of each cheese)
-It’s basically a quesadilla cut in to squares

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Published by Elisabeth

Living a Low Carb Healthy Lifestyle with a bit of Bubbles mixed in :) View all posts by Elisabeth