Tsatziki Chicken Thighs

 

      When I find something good, I like to make big batches so I can have it all week to satisfy my food prep check list.  My Tsatziki Chicken Thighs is super fast, fun and simple.  Great on Salads, in a Wrap, or just as a Main~and as a bonus, enjoy my Tsatziki on the side.  This is a hearty low carb dish that comes across like it was a lot of hard work.  Joke is on my taste buds!  This is a must try!!!

Ingredients for several servings~

2-3 pounds skinless boneless Chicken Thighs

1/2 cup/4oz 0% Fage Greek Yogurt (sub with non dairy Yogurt)

2 Tablespoons chopped Garlic

1 Tablespoon Olive Oil

1 tablespoon White Vinegar

1 juiced Lemon, or sub with 1/4 cup Lemon Juice

Dash Salt

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1 English Cucumber, shredded into a paper towel (sub with a regular Cucumber)

1 cup/8oz 0% Fage Greek Yogurt (sub with non Dairy)

1 Tablespoon Dill, or sub with 2 Tablespoons fresh Dill

1 Tablespoon Olive Oil

1 Tablespoon White Vinegar

1 Tablespoon chopped Garlic

Salt to taste

     Add first set of ingredients, except for the Chicken, to bowl and stir well, pour into resealable plastic bag along with Chicken and put in refrigerator for next 24 hours, turn bag over several times.  Line loaf pan with parchment paper and add Thighs to pan, bake at 350 for an hour and 10 minutes.  Remove and cool, slice as desired.  Use as preferred along with Tsatziki Sauce.  Meanwhile, shred Cucumber and pat dry on paper towel, and stir with remaining ingredients, let sit for a minimum of 30 minutes before servings.  Enjoy 😉