1.3M views · 7.2K reactions | Brilliant idea for cooking chicken breast that everyone should know Ingredients eggs: 3 pc salt: 3 g (0.1 oz) black pepper: 2 g (0.1 oz) garlic: 5 g (0.2 oz) parsley: 10 g (0.4 oz) parmesan: 50 g (1.8 oz) chicken breast: 300 g (11 oz) flour: 100 g (3.5 oz) butter: 30 g (1.1 oz) butter: 20 g (0.7 oz) chicken broth: 200 ml (6.8 fl oz) parsley: 8 g (0.3 oz) lime juice: 5 ml (0.2 fl oz) Additionally potatoes: 500 g (18 oz) water: 700 ml (24 fl oz) salt: 5 g (0.2 oz) garlic: 2 pc olive oil: 10 ml (0.3 fl oz) salt: 5 g (0.2 oz) black pepper: 2 g (0.1 oz) salt: 5 g (0.2 oz) sour cream: 80 g (2.8 oz) garlic: 5 g (0.2 oz) butter: 50 g (1.8 oz) | Appetizing.tv
12K views · 7.8K reactions | @kalejunkie DIY CHICKEN GYROS bc 1) I am a protein girlie through and through, 2) I love making big batches of chicken to use in a million different ways during the week, and 3) this vertical spit is easy to use and it’s pretty darn genius. You can use it in so many ways. Save this post and FOLLOW to see the different ways I am going to use this chicken in my meals this week. Makes 8 servings 1.5 lbs boneless, skinless chicken thighs 1 cup greek yogurt 2 tb dijon mustard 1/4 cup olive oil 3 cloves garlic, mashed 1 lemon, juiced (1/4 cup) 2 tb italian seasoning 2 tsp cumin 1 tsp paprika Preheat oven to 375F. Pat chicken dry and add to a bowl, along with yogurt and seasonings. Toss to coat well. Cover and refrigerate for 3-4 hours (or at least 30 min!). Grease the vertical spit and layer the chicken thighs. Place the spit in the oven on the lower rack and bake for 1.5 hours or until the internal temperature reaches 165F. If the top gets too browned around the 50-60 minute mark, pull the spit out of the oven and cover with a small piece of foil and return to the oven. Once done, remove from the oven and spoon the juices on the chicken, slice and enjoy. #chicken #chickengyros #easyrecipes #protein #proteinrecipes | Kalejunkie
