High-Protein Chicken Thigh Loaf Pan Bake
High-Protein Chicken Thigh Loaf Pan Bake
Ingredients
- 2.2 pounds boneless, skinless chicken thighs
- 2/3 cup Greek yogurt
- 1 tablespoon olive oil
- 1 onion, small, finely chopped
- 4 garlic cloves, minced
- 1 lemon, juiced
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 teaspoons paprika
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
Instructions
- 1
Preheat your oven to 350°F (175°C).
⏱️ 10 min•🌡️ 350
- 2
In a large mixing bowl, combine the boneless, skinless chicken thighs, olive oil, finely chopped onion, minced garlic cloves, and the juice from one lemon.
⏱️ 5 min
- 3
Add the Greek yogurt to the bowl, followed by the seasonings: salt, black pepper, paprika, dried oregano, dried thyme, and garlic powder.
⏱️ 2 min
- 4
Mix all the ingredients thoroughly until the chicken is evenly coated with the marinade. Ensure every piece of chicken is well covered.
⏱️ 3 min
- 5
If you have time, cover the bowl and let the chicken marinate in the refrigerator for at least 1 hour, or preferably overnight, for enhanced flavor. This step is optional but recommended.
⏱️ 60 min
- 6
Tightly pack the marinated chicken into a loaf pan, ensuring an even layer.
⏱️ 5 min
- 7
Bake the chicken in the preheated oven for 60 minutes, or until cooked through and the internal temperature reaches 165°F (74°C).
⏱️ 60 min•🌡️ 350
- 8
Once baked, carefully remove the loaf pan from the oven. Drain and save the liquid that has accumulated in the pan; this liquid is essentially homemade chicken broth and can be used in soups, sauces, or stews.
⏱️ 3 min
- 9
Let the cooked chicken cool slightly in the pan before slicing.
⏱️ 5 min
- 10
Slice the chicken thinly and divide it into 6 equal portions for meal preparation.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
High-Protein Chicken Thigh Loaf Pan Bake
- 2.2 pounds boneless, skinless chicken thighs
- 2/3 cup Greek yogurt
- 1 tablespoon olive oil
- 1 onion, small, finely chopped
- 4 garlic cloves, minced
- 1 lemon, juiced
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 teaspoons paprika
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
Instructions
- 1
Preheat your oven to 350°F (175°C).
⏱️ 10 min•🌡️ 350 - 2
In a large mixing bowl, combine the boneless, skinless chicken thighs, olive oil, finely chopped onion, minced garlic cloves, and the juice from one lemon.
⏱️ 5 min - 3
Add the Greek yogurt to the bowl, followed by the seasonings: salt, black pepper, paprika, dried oregano, dried thyme, and garlic powder.
⏱️ 2 min - 4
Mix all the ingredients thoroughly until the chicken is evenly coated with the marinade. Ensure every piece of chicken is well covered.
⏱️ 3 min - 5
If you have time, cover the bowl and let the chicken marinate in the refrigerator for at least 1 hour, or preferably overnight, for enhanced flavor. This step is optional but recommended.
⏱️ 60 min - 6
Tightly pack the marinated chicken into a loaf pan, ensuring an even layer.
⏱️ 5 min - 7
Bake the chicken in the preheated oven for 60 minutes, or until cooked through and the internal temperature reaches 165°F (74°C).
⏱️ 60 min•🌡️ 350 - 8
Once baked, carefully remove the loaf pan from the oven. Drain and save the liquid that has accumulated in the pan; this liquid is essentially homemade chicken broth and can be used in soups, sauces, or stews.
⏱️ 3 min - 9
Let the cooked chicken cool slightly in the pan before slicing.
⏱️ 5 min - 10
Slice the chicken thinly and divide it into 6 equal portions for meal preparation.
⏱️ 2 min