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Week of 6/9/25

Paprika Roasted Chicken and Labneh Platter
with cucumber chopped salad / pita

Active: 35 Total: 55
Original GF Paleo Vegetarian
Paprika Roasted Chicken and Labneh Platter

This beautiful, family-style meal offers a lively combination of colors, flavors, and textures. There's no wrong way to serve and eat it, so combine the components any way you like! You can plate it individually if you prefer, but we think it begs to be shared.
Smarts: Labneh is simply Greek yogurt that has been salted and strained through cheesecloth until thick and creamy. Find it ready-made in the deli or specialty cheese section of better grocery stores. You can also make your own (plan on 24 hours to do this; check around the web for instructions).

Tags
Low Calorie, Make Ahead, Air-Fryer Friendly
Proteins
Chicken, non-ground, Cheese
Cuisines
Middle Eastern / North African
Save recipe
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Ingredients

Metric
Servings:
4
Paprika Roasted Chicken:
  • Garlic - 3 cloves , minced
  • Lemon zest - 2 tsp
  • Paprika - 3/4 tsp
  • Paprika, smoked - 3/4 tsp
  • Oregano, dried - 1/2 tsp
  • Salt - 1/2 tsp
  • Lemon juice - 1 Tbsp
  • Vinegar, red or white wine - 1 Tbsp
  • Oil, olive - 2 Tbsp , plus more for serving
  • Chicken thighs, boneless and skinless - 1 lb
  • Lemons - 1/2 wedges
  • Labneh - 8 oz (sub Greek yogurt)
  • Foil - for roasting
  • Pita bread - 4 rounds
Cucumber Chopped Salad:
  • Bell peppers, any color - 1 , chopped
  • Cucumbers - 8 oz , chopped
  • Tomatoes, medium - 2 , chopped
  • Vinegar, red or white wine - 2 Tbsp

Prep

  1. Make marinade - Mince the garlic and zest the lemons. Mix together garlic, lemon zest, paprika (both types), oregano, salt, lemon juice, vinegar (portion for chicken), and olive oil until thoroughly combined. (Can be done up to 5 days ahead)

  2. Marinate chicken - Tenderize chicken with a fork. Combine chicken thighs with marinade and toss to coat. Marinate for at least 20 minutes and up to 2 days. (Can be done up to 2 days ahead)

  3. Bell peppers / Lemons - (If prepping right before cooking, get oven heating first.) Prep as directed and store separately. (Can be done up to 5 days ahead)

  4. Labneh - Set out the labneh at room temperature to take some of the chill off.

  5. Cucumbers / Tomatoes - Prep as directed.

  6. Make salad - Combine bell peppers, cucumbers, and tomatoes in a serving or mixing bowl. Toss with vinegar (portion for salad) and season to taste with some salt and pepper.

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Make

  1. Heat oven to 425F / 218C degrees. Line a baking sheet with foil and coat lightly with some oil or cooking spray.

  2. Remove chicken from marinade (discard marinade). Place chicken on the baking sheet and sprinkle lightly with some salt and pepper. Transfer to the upper rack of the oven and bake until chicken is cooked through (165F / 74C), 20 to 25 minutes. Remove from oven and cover loosely with foil. Allow chicken to rest for ~5 minutes before slicing.

  3. While chicken roasts, assemble remaining components of the meal. Set out a large platter or rimmed baking sheet for serving (or you can plate individual servings as described below).

  4. Warm pita bread according to package directions.

  5. Spread labneh over one half of the platter. Drizzle labneh with some olive oil and sprinkle with some cracked pepper.

  6. Chop or slice the chicken and spread over top of the labneh.

  7. Give the salad a stir and arrange it on the other half of the platter.

  8. Serve the platter, along with the pita bread, at the table, allowing everyone to combine ingredients as they like. Stuff everything into pita halves or pile onto plates and use warm pita bread to scoop everything up. Squeeze lemon wedges over everything. Enjoy!

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