NUTRITION

SERVINGS

INGREDIENTS

6 ounces Chicken Breast

1 Jalapeño Pepper

1/4 cup Plain Nonfat Greek Yogurt

1 Red Bell Pepper

1 Zucchini

1 teaspoon Olive Oil

1 Garlic Clove

1 tablespoon Lime Juice

Salt & Black Pepper to taste

PREPARATION

• 1

  Preheat your oven to 425°F. Begin by chopping the red bell pepper and zucchini into bite-sized pieces.

• 2

  Place the chopped vegetables on a baking sheet, drizzle with olive oil, season with a pinch of salt and pepper, and toss to coat evenly.

• 3

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

• 4

  While the vegetables roast, prepare the spicy creamy sauce by finely chopping the jalapeño (remove seeds for less heat if desired) and mincing the garlic. In a small bowl, combine the Greek yogurt, minced garlic, chopped jalapeño, and lime juice. Mix well and season with a pinch of salt and pepper.

• 5

  Season the chicken breast with salt and pepper on both sides. Heat a skillet over medium-high heat and add the chicken breast. Sear for about 4-5 minutes per side, or until golden brown and fully cooked through.

• 6

  Once the chicken is cooked, transfer it to a plate, slice it, and drizzle with some of the spicy creamy sauce.

• 7

  Serve the sliced chicken alongside the roasted vegetables, and top with additional sauce as desired for an extra kick.