NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast

1 tsp Extra Virgin Olive Oil

1 medium Zucchini

1 medium Red Bell Pepper

1/2 cup Cherry Tomatoes

1/4 cup Non-Fat Greek Yogurt

1/4 cup chopped Onion

2 cloves Garlic

Salt and Black Pepper to taste

PREPARATION

• 1

  Cut the chicken breast into bite-sized pieces and season lightly with salt and pepper.

• 2

  Heat the olive oil in a large skillet over medium heat. Add chopped onion and minced garlic, sautéing until fragrant and translucent.

• 3

  Add the chicken pieces to the skillet. Cook until the chicken is browned and cooked through, about 5-7 minutes.

• 4

  While the chicken cooks, slice the zucchini and red bell pepper into half-moons, and cut the cherry tomatoes in half if desired.

• 5

  Add the zucchini and red bell pepper to the skillet. Sauté for about 3-4 minutes until the vegetables begin to soften.

• 6

  Stir in the cherry tomatoes, cooking for an additional 2 minutes.

• 7

  Remove the skillet from the heat and stir in the non-fat Greek yogurt until the sauce becomes creamy and well combined. Adjust seasoning with salt and black pepper if needed.

• 8

  Serve immediately, enjoying the balance of tender chicken and crisp vegetables in a light, creamy sauce.