NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1 medium Zucchini

1 tsp Olive Oil

2 cloves Garlic

2 tbsp Low-Fat Greek Yogurt

4 tbsp Chicken Broth

1 tbsp Parmesan Cheese

Salt & Pepper to taste

PREPARATION

• 1

  Slice the zucchini into noodles using a spiralizer or vegetable peeler, and set aside.

• 2

  Season the chicken breast with salt and pepper on both sides.

• 3

  Heat the olive oil in a skillet over medium heat. Sauté the chicken breast for about 5-7 minutes per side or until fully cooked through and nicely browned.

• 4

  Remove the chicken from the skillet and set aside. In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant.

• 5

  Pour in the chicken broth and let it simmer for a minute to deglaze the pan, scraping up any browned bits.

• 6

  Stir in the low-fat Greek yogurt and grated Parmesan cheese to create a creamy garlic sauce, letting it warm gently without boiling.

• 7

  Add the zucchini noodles to the skillet and toss to coat in the sauce. Sauté the noodles for 2-3 minutes until just tender but still retaining a slight crunch.

• 8

  Slice the cooked chicken and serve it atop the zucchini noodles. Drizzle any remaining sauce over the top.

• 9

  Adjust seasoning with more salt and pepper if needed, then serve immediately.