Ingredients
2 lbs chicken breasts, pounded to even thickness
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 cup plain Greek yogurt
3 cloves garlic, minced
3 tbsp butter, partially melted
1/4 cup grated Parmesan cheese
2 tbsp fresh parsley, minced
Instructions
- Preheat oven to 450°F (230°C). Coat a 9×5-inch loaf pan with non-stick spray.
- In a large bowl, combine chicken, paprika, garlic powder, onion powder, salt, pepper, yogurt, minced garlic, butter, Parmesan, and parsley. Toss until evenly coated.
- Stack the coated chicken evenly inside the prepared loaf pan.
- Bake uncovered for about 45 minutes, or until the thickest part reaches 165°F (74°C).
- Remove from oven, pour excess pan juices into a bowl, then pour them back over the chicken.
- Let the chicken rest for 10 minutes in the pan.
- Turn the loaf pan out onto a cutting board and slice the chicken thinly with a sharp knife.
- Store leftover chicken with some reserved pan juices in an airtight container in the refrigerator.
Notes
- You can swap the marinade for a traditional shawarma spice blend with coriander, cumin, cardamom, smoked paprika, cayenne, salt, black pepper, yogurt, minced onion, garlic, lemon juice, and olive oil.
- Add chili flakes or extra cayenne for more heat.
- Use boneless skinless chicken thighs for a juicier option.
- For a low-fat version, use low-fat yogurt and reduce butter.
- Freeze cooked, sliced chicken for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Gluten Free
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 280
- Sugar: 1g
- Sodium: 580mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 120mg
