NUTRITION

SERVINGS

INGREDIENTS

100g Chicken Breast

75g cooked Whole Wheat Pasta

1 medium Red Bell Pepper

1/4 cup Low-Fat Greek Yogurt

1/2 tbsp Olive Oil

2 cloves Garlic

1/2 tsp Red Chili Flakes

2 tbsp Fresh Parsley

Pinch of Salt

Pinch of Black Pepper

PREPARATION

• 1

  Preheat your oven to 400°F. Slice the bell pepper into strips and toss them with a pinch of salt, pepper, and a drizzle of olive oil on a baking sheet.

• 2

  Roast the bell peppers in the oven for about 15-20 minutes until they are tender and slightly charred at the edges.

• 3

  While the peppers roast, season the chicken breast with salt, pepper, red chili flakes, and minced garlic. Heat a non-stick skillet with a small splash of olive oil over medium-high heat.

• 4

  Sear the chicken breast for about 4-5 minutes per side until cooked through and nicely browned. Remove from the skillet and let rest for a few minutes before slicing thinly.

• 5

  In the meantime, prepare the cooked whole wheat pasta according to package instructions if not pre-cooked. Once ready, transfer to a large bowl.

• 6

  Stir in the low-fat Greek yogurt to the pasta, mixing well to create a light, creamy sauce. Adjust seasoning with a pinch of salt and pepper as needed.

• 7

  Combine the sliced chicken, roasted bell peppers, and pasta. Garnish with fresh chopped parsley.

• 8

  Serve immediately and enjoy your balanced, flavorful meal.