NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

2 medium Zucchinis (spiralized)

1 cup Fresh Broccoli Florets

1/3 cup Plain Nonfat Greek Yogurt

1 tsp Olive Oil

1/4 cup Low-Sodium Chicken Broth

1 garlic clove, minced

1 tsp Fresh Lemon Juice

Salt and Black Pepper

PREPARATION

• 1

  Season the chicken breast with salt and pepper. In a skillet, heat the olive oil over medium heat and add the chicken. Cook for about 5-6 minutes per side until golden and cooked through. Remove chicken and let it rest before slicing.

• 2

  In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Add the low-sodium chicken broth and let it simmer for a minute.

• 3

  Stir in the Greek yogurt and lemon juice into the broth, mixing well to create a creamy sauce. Adjust seasoning with salt and pepper as needed.

• 4

  Lightly steam or sauté the broccoli florets for 3-4 minutes until they are bright green and just tender.

• 5

  Using a spiralizer, prepare the zucchini noodles. If you prefer them warm, add the noodles to the skillet with the sauce for about 1-2 minutes on low heat – just enough to warm them without softening their structure.

• 6

  Slice the rested chicken breast into strips and add back to the skillet along with the broccoli. Toss everything in the sauce until evenly coated.

• 7

  Plate the dish, garnish with extra black pepper or fresh herbs if desired, and serve immediately.