NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

½ cup Tomato Puree

2 tbsp Light Greek Yogurt

1 tsp Olive Oil

1 small Zucchini

1 small Red Bell Pepper

1 small Yellow Onion

2 cloves Garlic

1 tsp Smoked Paprika

1 tsp Ground Cumin

PREPARATION

• 1

  Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

• 2

  Cut the zucchini, red bell pepper, and yellow onion into bite-sized pieces. Toss them in half a teaspoon of olive oil, salt, and pepper, and spread evenly on the baking sheet.

• 3

  Roast the vegetables in the oven for about 20-25 minutes until they are tender and slightly charred on the edges.

• 4

  While the vegetables roast, season the chicken breast with salt, pepper, smoked paprika, and ground cumin on both sides.

• 5

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

• 6

  Place the seasoned chicken in the skillet and cook for 5-6 minutes per side or until fully cooked through.

• 7

  Remove the chicken from the skillet. In the same pan, add the tomato puree and let it simmer for 2 minutes.

• 8

  Lower the heat and stir in the light Greek yogurt to create a creamy sauce. Adjust seasoning as needed.

• 9

  Slice the chicken and serve it topped with the creamy spiced tomato sauce alongside the roasted vegetables.