| 17 | 55 | 492 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 45 min | 6 |
| 2 from 2 lemons | Lemon juice |
| 1/2 cup | Extra virgin olive oil |
| 4 clove(s) | Garlic (peeled, minced) |
| 1 tsp | Kosher salt |
| 2 tsp | Black pepper |
| 2 tsp | Cumin |
| 2 tsp | Paprika |
| 1/2 tsp | Turmeric, ground |
| 1 dash | Cinnamon |
| 1 dash | Red pepper flakes (to taste) |
| 908 gm | Chicken thighs, boneless, skinless |
| 1 large | Yellow onion (peeled, quartered) |
| 2 tsp | Hot sauce (for topping, divided) |
| 1/4 cup | Cilantro (coriander) (for topping) |
| 2 cup | Lettuce, spring mix (mesclun) (for topping) |
| 1 large | Tomato (for topping) |
| 6 medium pita | Pita bread, whole-wheat (or tortillas) |
Combine all ingredients (except chicken thighs, yellow onion, tortillas and toppings) in a bowl or freezer bag.
Add chicken thighs. Marinate 12-24 hours or freeze marinade ahead. Marinade will thaw in the fridge in 12 hours, marinating the chicken as it thaws.
Heat oven to 425F.
Use a casserole dish to cook marinated chicken thighs in a single layer for 30-40 minutes, until internal temperature reaches 74°C (165°F).
Rest chicken for 5-10 minutes before shredding or slicing.
Serve on tortillas or pitas with toppings and sides.
| Fruit | 0.2 |
| Grain | 1.3 |
| Meat | 1.7 |
| Vegetables | 1.0 |
