Description
Greek chicken that can be prepared and used for meal prep throughout the week.
Ingredients
- 3 tbs Greek yogurt
- 4 cloves garlic, minced
- 1 teaspoon olive oil
- 1 tablespoon dried oregano
- 2 teaspoons salt
- 1 teaspoon salt
- 1 tespoon aprika
- 1/2 teaspoon freshly cracked black pepper
- 2 pounds chicken thighs, boneless and skinless
- 2 tablespoons olive oil
Instructions
- Prep: Trim any excess fat from chicken thighs. Put chicken thighs in a gallon sized zip lock bag. Add the olive oil, lemon juice, garlic, Greek yogurt and spices into the bag. Seal and shake up until the chicken is completely coated with the spice blend. Place in the refrigerate overnight to marinate.
- Cook: To cook the chicken preheat your oven to 425F. Remove chicken from the fridge and let it come up to room temp (about 30 mins) before popping in the oven. then pack the marinated chicken tightly into a bread loaf pan into the oven for 50 mins at 425F.
- Cool: Allow the chicken to cool for 15 minutes and then carefully drain the juices into a small bowl. Then invert the loaf pan onto a cutting board. Use a sharp knife to cut the chicken into slices. Store the chicken in an airtight container until you are ready to use.
