NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1/2 medium Yellow Onion

3 oz Low-Fat Greek Yogurt

1 tbsp Olive Oil

1 Chipotle Pepper in Adobo Sauce

1/2 tsp Garlic Powder

Salt and Black Pepper to taste

PREPARATION

• 1

  Preheat your oven to 425°F.

• 2

  Cut the red bell pepper into strips and slice the yellow onion into thin wedges.

• 3

  Place the bell pepper and onion on a baking sheet, drizzle with olive oil, sprinkle with a pinch of salt and pepper, and roast in the oven for 20 minutes until softened and slightly charred.

• 4

  While the vegetables roast, dice the chicken breast into bite-sized pieces. Season lightly with salt, pepper, and garlic powder.

• 5

  In a small bowl, mix the low-fat Greek yogurt with the finely chopped chipotle pepper in adobo sauce to create a creamy, smoky sauce.

• 6

  Heat a non-stick skillet over medium-high heat. Add the diced chicken and cook until lightly browned and cooked through, about 6-8 minutes.

• 7

  Lower the heat and add the roasted vegetables and creamy chipotle sauce to the skillet. Stir gently to combine and heat through for another 2 minutes.

• 8

  Adjust seasoning with additional salt and pepper if needed, then serve immediately.