These recipes are part of my series to support you increasing your dietary iron consumption.
In Australia, over 1.1 million people are iron deficient. And approximately 2 billion people around the world are iron deficient. Managing your iron levels can improve your energy, support your immune system and improve your general well-being. You can read more about boosting your iron levels naturally here.
One Pan Chicken Souvlaki
Prep time 10 minutes
Cook time 35 minutes
What you need
½ kilo Chicken Thighs (boneless, skinless)
4 – 5 tablespoons Extra Virgin Olive Oil (divided)
1 Lemon (small, juiced, zested)
1 tablespoon Balsamic Vinegar
½ teaspoon Oregano (dried)
½ teaspoon Dried Thyme
2 teaspoons Smoked Paprika (divided)
½ teaspoon Sea Salt (divided)
600 grams Mini Potatoes (halved)
2 Yellow Onion (cut into large wedges)
What to do
Preheat the oven to 220°C (425°F) and line a baking sheet with parchment paper.
In a large bowl, add the chicken thighs, half the oil, lemon juice and zest, balsamic vinegar, oregano, thyme, 3/4 of the smoked paprika, and half the salt. Mix well to combine and let it sit for 15 minutes.
Meanwhile, toss the potatoes with the remaining oil, salt, and smoked paprika. Place in the oven to bake for 15 minutes.
Remove the potatoes from the oven, add the chicken and the onion. Place back in the oven for 25 minutes, until the chicken is cooked through.
Serve and enjoy!
Leftovers: Refrigerate in an airtight container for up to three days.
Additional toppings: Top with feta cheese, sun-dried tomatoes, and/or olives.
If you want to change some poor habits around food and lifestyle, find out more about my self-guided Seasonal Nutrition Reset programs here.
And as always, remember your reasons, your health, your mission and the people you love.
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