Greek-style Chicken Thigh with Gluten-free Pasta, Courgette & Kale
Greek-style Chicken Thigh with Gluten-free Pasta, Courgette & Kale brings Greek flavour to a plate that delivers 48g of protein for 669 kcal. A reliable weeknight dinner that reheats beautifully for meal prep.
Ingredients
- 140g Chicken Thigh
- 160g gluten-free pasta
- 80g courgette
- 80g kale
- 50g tzatziki
- 10g lemon juice
- 30g red onion
- 1 tsp dried oregano & smoked paprika
- 40g cucumber
Method
-
1
Prep everything first: wash and trim the courgette and kale, then measure out the sauce ingredients.
-
2
Cook the gluten-free pasta for 8-10 minutes, stirring often, and rinse briefly to stop it sticking.
-
3
Toss the chicken thighs in half the sauce and roast at 200°C (180°C fan) for 22-25 minutes, until caramelised at the edges and cooked through.
-
4
Rub the protein with oregano, paprika and lemon. Spoon over cool tzatziki and scatter with the sliced red onion when serving.
-
5
Meanwhile, steam or stir-fry the courgette and kale for 3-5 minutes until just tender with a little bite.
-
6
Build the plate: gluten-free pasta first, then the veg and chicken thigh, spooning over any remaining sauce. Finish with the cucumber.
Tap ingredients and steps to tick them off as you cook.