Adapted from New York Times Cooking

Try it on top of a salad, as an accompaniment to our Persian Cauliflower Rice, or rolled into a low carb tortilla with lots of crunchy veggies. Top with hot sauce, yogurt, and/or hummus for a classic take on this street-side favorite.

Ingredients: 

• 2 lemons, juiced 
• 1 tablespoon olive oil 
• 1 cup Greek yogurt 
• 6 garlic cloves, smashed 
• 1 large red onion, peeled and quartered 
• 1 teaspoon salt 
• 2 teaspoons black pepper 
• 2 teaspoons cumin 
• 2 teaspoons paprika 
• ½ teaspoon turmeric 
• A pinch of cinnamon 
• Red pepper flakes, to taste 
• 2 pounds boneless, skinless chicken thighs 
• 2 tablespoons, chopped fresh parsley 

Directions: 

1. Prepare marinade for chicken: Combine lemon juice, olive oil, yogurt, garlic, onion, and spices in a large bowl and whisk to combine. Add chicken and toss to coat evenly. Cover and store in fridge for at least one hour and up to 12 hours. 
2. When ready to cook, heat oven to 425 degrees. Dump chicken mixture onto sheet pan and spread evenly. 
3. Roast chicken until browned and crisp at the edges, about 30-40 minutes. Pro tip: place sheet pan on the rack in uppermost position in oven to increase browning/crispiness of chicken.
4. Remove from oven, let rest for 2 minutes, and then slice into pieces. Scatter parsley over the top. Serve with cucumbers and tomatoes on top of a salad with two tablespoons of hummus (+70 calories) or tucked into a low carb tortilla (+50 calories). Top with extra lemon juice and your favorite hot sauce.

Nutrition Facts (makes 8 servings, about 1 thigh): 200 calories, 8.1g fat, 2.9g carbohydrates, 0.3g fiber, 26.7g protein.