4 Serves
78 Mins
In a mixing bowl, combine the chicken with olive oil, salt, black pepper, and mixed herbs, ensuring the meat is evenly coated.
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JapaneseVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
21 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
0 µg / 400 µgCalcium
12 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
59 mg / 420 mgPhosphorus
440 mg / 1,250 mgPotassium
674 mg / 4,700 mgSodium
670 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
48 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
3 g / 20 gCholesterol
177 mg / 300 mgCaffeine
0 mgNet Carbs
0 gAlcohol
0 g
Heat a frying pan over medium-high heat and sear the chicken pieces until they develop a golden-brown crust on all sides.
Transfer the seared chicken to a baking pan and roast in a preheated oven at 190°C until the internal temperature reaches safety standards.
Remove the chicken from the oven and allow it to rest for 5 minutes to retain juices before serving with a generous dollop of tzatziki.
31
g38
g11
g
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Greek