NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken Breast

1 cup Red Bell Pepper

1 cup Zucchini

1/2 cup Red Onion

2 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

1/2 tsp Ground Turmeric

1/2 tsp Smoked Paprika

1/2 tsp Ground Cumin

Salt & Pepper to taste

PREPARATION

• 1

  Preheat your oven to 425°F. Line a baking tray with parchment paper for the vegetables.

• 2

  Cut the red bell pepper, zucchini, and red onion into bite-sized pieces. Place them in a bowl, drizzle with olive oil, and season with salt and pepper.

• 3

  Toss the vegetables to evenly coat, then spread them out on the baking tray. Roast in the oven for about 20-25 minutes, until tender and slightly caramelized.

• 4

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

• 5

  Heat a non-stick skillet over medium-high heat. Sear the chicken breast for 2-3 minutes on each side until a golden crust forms. Then reduce heat, cover, and cook for an additional 5-6 minutes until cooked through.

• 6

  In a small bowl, mix the nonfat Greek yogurt with a pinch more salt, pepper, and a dash of smoked paprika to create a creamy sauce.

• 7

  Once everything is cooked, plate the chicken alongside the roasted vegetables and drizzle the yogurt sauce over the top or serve it on the side.

• 8

  Enjoy your Creamy Spiced Chicken with Roasted Vegetables while it's warm.