From Jalalsamfit on Facebook – High protein
Serves 4 525 calories per portion -50g protein-53g carbs-12g fat
Ingredients
For the Gyros Seasoning:
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Oregano
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
- 1 tsp Paprika
For the Chicken Marinade:
- 800g Chicken Boneless
- 5 Garlic Cloves, minced
- 1 1/2 tbsp Gyros Seasoning (recipe above)
- 2 tsp Olive Oil
- 100g Low Fat Greek Yoghurt
- 1 Lemon, juice and zest
For the Seasoned Fries:
- 700g Potatoes, cut into fries
- 1/2 tsp each of Salt, Pepper, Garlic Powder, and Paprika
- Olive Oil, a drizzle
For the Garlic Naan:
- 180g Plain Flour
- 200g Yoghurt
- 1 tsp Salt
- 1 tsp Garlic Powder
- 1 tsp Baking Powder
- Olive Oil, to brush
For the Tzatziki Sauce:
- 200g Low Fat Greek yoghurt
- 1/2 Cucumber, grated
- 1/2 Lemon Juice
- Salt to taste
- Lettuce, tomatoes, onions, chopped, to serve.
Method
- Preheat oven to 200C. In a bowl, add the chicken, gyros seasoning, yoghurt, garlic, lemon juice, and olive oil. Mix thoroughly, and leave to marinate for at least 30 minutes, preferably overnight. Bake at for 30-35 minutes or until cooked through.
- Cut the potatoes into chips. Season with salt, pepper, garlic powder, and paprika, and drizzle with olive oil. Bake in the oven at 200C for 20-25 minutes, until golden and crispy.
- To make the Tzatziki, add the cucumber, salt, and lemon juice to the yoghurt, and mix.
- Chop the lettuce and tomatoes, and slice the onions.
- To make the naan, in a bowl, add the flour, salt, garlic powder, baking powder, and yoghurt, and mix. Knead well to form a dough. Divide into 4 balls. Roll out as thin as you can. Cook in a frying pan, about 2 minutes each side, until golden. Lightly brush with olive oil, or melted butter, to keep the naan soft.
- Serve the Chicken, fries, naan, and salad with a dollop of tzatziki, and enjoy!
- If meal prepping, store the salad and tzatziki separate from the chicken and fries, so it is easier to reheat.
Great for meal prepping. This makes 4 servings of 525 calories each. Can be stored in the fridge for up to 5 days.