Indian Chicken Thighs

4 Tbsp plain Oikos Organic Greek Yogurt
1 Lime Juiced (2 Tbsp)
1 tsp Cumin powder
1/4 tsp Paprika
1 tsp ground Ginger Root
4 Cloves of Garlic minced
1 tsp Black pepper
1 lb Boneless skinless Chicken Thighs
2 Tbsp Cup Grapeseed Oil
1.5 Cup thin sliced Yellow Bell Pepper
131g thin sliced onion

Begin by mixing everything but the onion, peppers and oil in a bowl. Add this mixture to a large ziplock bag, placing your chicken thighs in the bag. Massage the marinade into the chicken (from the outside of the bag), seal, and place inside of the refrigerator for at least 2 hours, however the longer the better.

Preheat oven to 350 F Put peppers and onions in a bowl and pour oil slowly coating them. Place aluminum foil or parchment paper on a pan remove the chicken from the fridge a few minutes before placing them on the pan. Place the onions and peppers on and around the chicken and place in the oven. Bake from 30- 50 min until chicken reaches the temperature of 165-170 F or juices run clear and chicken is no longer pink.

Best served on Basmati rice *Not included in nutritional

Serving Size: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user PROMANCHUK.