NUTRITION

SERVINGS

INGREDIENTS

6 ounce Boneless skinless chicken thighs

1 teaspoon Avocado oil

2 ounce Garlic naan

0.25 teaspoon Sea salt

0.25 teaspoon Black pepper

0.5 teaspoon Garlic powder

0.5 teaspoon Smoked paprika

2 tablespoon Non-fat Greek yogurt

1 teaspoon Lemon juice

1 teaspoon Fresh parsley

PREPARATION

• 1

  Pat the chicken thighs dry with a paper towel and season both sides evenly with sea salt, black pepper, garlic powder, and smoked paprika.

• 2

  Heat the avocado oil in a cast-iron skillet over medium-high heat until shimmering.

• 3

  Place the chicken thighs in the skillet and sear for 5 to 7 minutes per side, or until the internal temperature reaches 165°F and the edges are golden and crispy.

• 4

  While the chicken cooks, lightly toast the garlic naan in a separate dry pan or toaster until it is warm and soft.

• 5

  In a small bowl, whisk together the non-fat Greek yogurt and lemon juice until smooth.

• 6

  Remove the chicken from the pan and let it rest for 2 minutes before slicing into thick strips.

• 7

  Serve the sliced chicken alongside the warm garlic naan, topped with a dollop of the lemon-yogurt mixture and a sprinkle of fresh parsley.