Skinless chicken thighs marinated in a yogurt, tomato paste and garlic sauce and baked until the edges caramelize. A high-protein, gluten-free main dish.
Ingredients
Instructions
- 1
Crush the garlic. In a large bowl mix the yogurt, tomato paste, olive oil, garlic, salt, pepper flakes, thyme and black pepper.
- 2
Coat the chicken thighs well with the sauce, cover and marinate in the fridge for at least 30 minutes.
- 3
Preheat the oven to 200 °C. Spread the thighs in a single layer in a baking dish.
- 4
Bake at 200 °C for 35-40 minutes, turning halfway, until browned with caramelized edges.
- 5
Rest for 5 minutes and serve with the pan juices.
Nutrition
Per serving
| Calories | 400 kcal |
|---|---|
| Protein | 51 g |
| Carbs | 4 g |
| Fat | 19 g |
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