NUTRITION

SERVINGS

INGREDIENTS

1 piece (150g) skinless chicken thigh

1/4 cup plain non-fat Greek yogurt

1/2 medium zucchini

1/2 medium red bell pepper

1/4 medium red onion

1 tsp olive oil

1 tbsp lemon juice

1 clove garlic

1 tsp paprika

1 tsp ground cumin

1/2 tsp dried thyme

Salt and pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  In a small bowl, mix paprika, ground cumin, dried thyme, salt, and pepper. Rub this spice blend evenly over the chicken thigh.

• 3

  Place the seasoned chicken on a lightly oiled baking sheet or in an ovenproof skillet.

• 4

  Chop the zucchini, red bell pepper, and red onion into bite-sized pieces. Toss the vegetables with olive oil, salt, and pepper, then spread them around the chicken.

• 5

  Roast the chicken and vegetables in the oven for about 25-30 minutes or until the chicken is cooked through and the vegetables are tender with slight browning.

• 6

  While the chicken and vegetables are roasting, prepare the lemon-garlic yogurt sauce. In a small bowl, combine the Greek yogurt, lemon juice, and minced garlic. Mix well and season with a pinch of salt and pepper.

• 7

  Once the chicken is crispy and fully cooked, plate it with a serving of the roasted vegetables and drizzle the lemon-garlic yogurt sauce over the top or serve it on the side.