Yogurt-Marinated Baked Chicken Thighs

The 40g of protein provided by 350g of chicken thighs supports muscle repair, while the low-fat profile keeps the meal at 344 kcal for optimal balance.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (2 servings), not per serving.

• 350 g skinless chicken thighs · 504 kcal in the whole recipe
• 100 g yogurt (for marinade) · 60 kcal in the whole recipe
• 2 tsp olive oil · 88 kcal in the whole recipe
• Green salad (lettuce) · 17 kcal in the whole recipe
• 1 tomato · 18 kcal in the whole recipe
• Red chili powder, dried thyme, garlic, salt

Method

1. Required equipment: A mixing bowl, a baking tray, and parchment paper.

   

2. Mix the yogurt, red pepper powder, thyme, crushed garlic, and salt in a bowl until smooth.

   

3. Add the skinless chicken thighs to the mixture and ensure they are fully coated.

   

4. Place the bowl in the fridge and let it sit for at least 30 minutes to allow the chicken to absorb the flavors (marinating).

   

5. Set your oven to 200°C and wait 5-10 minutes for it to preheat.

   

6. Line your baking tray with parchment paper and arrange the marinated chicken on top.

   

7. Place the tray on the middle rack of the oven and bake for 35-40 minutes.

   

8. Remove from the oven once the chicken turns golden brown on top.

   

9. Wash and chop the lettuce and tomato, then toss with olive oil and place on the plate.

   

10. Serve the cooked chicken alongside the salad.

    

A Besly kitchen recipe — portions, macros and step photos by Besly.