Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, sliced into 1-inch strips
  • 1/4 cup full-fat Greek yogurt
  • 2 tbsp freshly squeezed lemon juice
  • 3 tbsp extra virgin olive oil
  • 4 cloves garlic, minced into a paste
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground cinnamon
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 large red onion, sliced into thick wedges
  • 2 bell peppers, sliced into strips
  • 1/2 cup Greek yogurt (for sauce)
  • 1 tbsp tahini
  • 1/2 tsp dried mint
  • 1 small clove garlic, grated

Instructions:

  1. In a large mixing bowl, whisk together 1/4 cup Greek yogurt, olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, salt, and black pepper.
  2. Add the chicken strips to the bowl and toss until every piece is thoroughly coated in the marinade. Let sit for 30 minutes.
  3. Preheat your oven to 400°F (200°C). Prepare a heavy-duty rimmed baking sheet.
  4. Spread the marinated chicken, sliced red onions, and bell peppers across the sheet pan in a single layer, ensuring the pan is not overcrowded.
  5. Slide the pan into the center rack and roast for 20-22 minutes until the chicken is cooked through and the edges are crispy.
  6. While the chicken roasts, whisk together the 1/2 cup Greek yogurt, tahini, dried mint, and grated garlic to create the garlic white sauce.