Credits to @mediterranean.diet.plan

Ingredients

• 2.5 lbs boneless chicken thighs
• 1 tbsp paprika
• 1 tbsp Aleppo pepper or chili flakes
• 1 tbsp garlic powder
• 1/2 tbsp chipotle powder
• 1/2 tsp coriander
• 1/4 tsp cayenne pepper
• 2 tbsp fresh cilantro
• 1 tbsp olive oil
• 2 tbsp Greek yogurt
• Juice of 1 lime
• 1/2 red onion, thinly sliced

Instructions

1. Trim off any excess fat from the chicken thighs and place inside a large bowl.
2. Season the chicken with a few generous pitches of salt and pepper, and all of the spices above. Then add the cilantro, olive oil, yogurt and lime juice to tenderize the chicken.
3. Mix it super well, then add the thinly sliced onion and mix it in with the chicken.
4. Cover and refrigerate for 2-4 hrs ideally, but you can make it right away, too.
5. When you’re ready to make it, remove the chicken from the fridge and let it come up to room temp, about 30 minutes.
6. Preheat the over to 425F.
7. Pack the marinated chicken tightly inside a loaf pan (a good size is 8.5×4.5×2.5). Place uncovered in the oven for 50-55 minutes.
8. Once it’s bubbling and top is browned, remove the chicken from the oven. Tilt the pan over a glass container to pour out the excess juices. This makes a good broth or seasoning for serving, so don’t throw away.
9. Flip the pan over a cutting board and cut the chicken into strips, cubes, or whatever bite size piece you want.
10. Serve over rice with veggies.

Natalie’s Notes

Made 10/3/24. SO SPICY. Be warned. But extremely easy meal prep. I used half chicken breast, half thighs.