NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken Breast

1 cup sliced Zucchini

1 medium Red Bell Pepper

1/4 medium Red Onion (quartered)

1/4 cup Plain Nonfat Greek Yogurt

2 tsp Olive Oil

1/2 tsp Garlic Powder

1/2 tsp Ground Cumin

1/2 tsp Smoked Paprika

PREPARATION

• 1

  Preheat your oven to 425°F (220°C).

• 2

  In a bowl, toss the sliced zucchini, diced red bell pepper, and quartered red onion with 1 tsp of olive oil, salt, and pepper. Spread them on a baking sheet.

• 3

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

• 4

  While vegetables are roasting, prepare the chicken marinade by combining the 1/4 cup of Greek yogurt, garlic powder, ground cumin, smoked paprika, and the remaining 1 tsp of olive oil in a small bowl.

• 5

  Coat the 6 oz chicken breast evenly with the creamy spice mixture.

• 6

  Heat a non-stick skillet over medium-high heat and sear the chicken breast for 3-4 minutes per side until a golden crust forms. If needed, finish the chicken in the oven for an additional 5-7 minutes until it reaches an internal temperature of 165°F.

• 7

  Plate the seared chicken alongside the roasted vegetables. Serve immediately and enjoy your nutritious, protein-packed meal.