- Low-Carb: Swap brown rice for cauliflower rice; add extra veggies for volume.
- High-Protein: Use quinoa or add a side of chickpeas/black beans.
- Dairy-Free Creaminess: Avocado-lime mash instead of yogurt sauce.
- Mediterranean Twist: Add olives, cherry tomatoes, and a sprinkle of feta (or dairy-free feta).
- Meal-Prep Ready: Double the chicken and roast a tray of mixed veg; portion into containers for 3–4 days.
Serving Suggestions
- Pair with a crisp Greek salad or cucumber-mint yogurt dip.
- Add whole-grain pita or bulgur for a heartier plate.
- Make it a bowl: shredded lettuce, brown rice, sliced chicken, roasted veg, and lemony tahini.
- Next-day wrap: tortillas + leftover chicken + veggies + yogurt sauce.
Common Mistakes to Avoid
- Overcooking: Always confirm 165°F/74°C; pull from heat promptly and rest.
- Skipping the marinade: It adds moisture, tenderness, and flavor in minutes.
- Overcrowding the grill: Reduces sear and promotes steaming; cook in batches.
- Unbalanced plate: Keep a ½ plate veg, ¼ lean protein, ¼ whole grains ratio for satiety and micronutrients.
Storing Tips for the Recipe
- Fridge: Store chicken, grains, and veg in airtight containers for up to 4 days.
- Freezer: Freeze cooked chicken for up to 2 months; thaw overnight in the fridge.
- Reheat: Warm gently on the stovetop with a splash of water or in the microwave at 60–70% power to prevent drying.
Conclusion
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