10 cloves garlic, crushed with press, or 3½ teaspoons jarred minced garlic, divided
½ cup fresh lemon juice, divided
1 ¼ tsp ground cumin, divided
½ tsp ground cinnamon
1 ¼ lbs boneless, skinless chicken thighs
16 oz red beet noodles
16 oz zucchini noodles
1 small red onion, halved and thinly sliced
2 tbsp olive oil
1 ¼ cups plain nonfat greek yogurt
Chopped fresh parsley for garnish (optional)
1
Preheat oven to 450°. Line rimmed baking pan with foil. In medium bowl, whisk half the garlic, ¼ cup lemon juice, 1 teaspoon cumin, cinnamon, and ⅛ teaspoon salt and ¼ teaspoon pepper; add chicken and toss to coat. Transfer chicken to prepared pan; roast 15 minutes.
2
In large bowl, toss beet and zucchini noodles, onion, oil and 1/8 teaspoon salt. Push chicken to 1 side of pan; place vegetables on opposite side. Roast 20 minutes or until internal temperature of chicken reaches 165°. Let stand 5 minutes; transfer chicken to cutting board and slice.
3
In small bowl, whisk yogurt, and remaining half the garlic, ¼ cup lemon juice and ¼ teaspoon cumin.
4
Serve chicken with vegetable mixture and garlic-yogurt sauce; garnish with parsley, if desired.
Ingredients
10 cloves garlic, crushed with press, or 3½ teaspoons jarred minced garlic, divided
½ cup fresh lemon juice, divided
1 ¼ tsp ground cumin, divided
½ tsp ground cinnamon
1 ¼ lbs boneless, skinless chicken thighs
16 oz red beet noodles
16 oz zucchini noodles
1 small red onion, halved and thinly sliced
2 tbsp olive oil
1 ¼ cups plain nonfat greek yogurt
Chopped fresh parsley for garnish (optional)