NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken Breast

1 medium Zucchini

2 tsp Olive Oil

2 cloves Garlic

1 tbsp Lemon Juice

2 tbsp Nonfat Greek Yogurt

2 tbsp Fresh Mixed Herbs

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 425°F.

• 2

  Slice the zucchini lengthwise into thin strips or use a spiralizer to create zucchini noodles. Toss lightly with 1 tsp olive oil, a pinch of salt, pepper, and half of the chopped fresh herbs.

• 3

  Spread zucchini on a baking sheet and roast in the oven for 10-12 minutes until tender and slightly crisp.

• 4

  While the zucchini roasts, season the chicken breast with salt and pepper on both sides.

• 5

  Heat the remaining 1 tsp olive oil in a skillet over medium-high heat. Add minced garlic and sauté until fragrant, about 30 seconds.

• 6

  Add the chicken breast and cook for 5-6 minutes on each side, or until fully cooked through and golden brown.

• 7

  Remove the chicken from the skillet; allow resting for a couple of minutes before slicing.

• 8

  In a small bowl, combine lemon juice and Greek yogurt. Stir in the remaining fresh herbs and a little salt and pepper to create a light, creamy sauce.

• 9

  Assemble the plate by placing the roasted zucchini noodles as a base, topping them with sliced chicken, and drizzling the lemon yogurt sauce over the top.

• 10

  Serve warm and enjoy your flavorful, protein-packed meal.