NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast

1/4 cup Plain Nonfat Greek Yogurt

1 cup Mixed Bell Peppers

1 cup Zucchini

2 tsp Olive Oil

2 cloves Garlic (minced)

1 tsp Smoked Paprika

1 tsp Cumin

Salt & Pepper

PREPARATION

• 1

  Preheat your oven to 425°F.

• 2

  Cut the bell peppers and zucchini into bite-sized chunks and toss them in a bowl with olive oil, salt, pepper, and minced garlic.

• 3

  Spread the vegetables evenly on a baking sheet and roast in the oven for about 20 minutes until tender and slightly caramelized.

• 4

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

• 5

  Heat a skillet over medium-high heat and sear the chicken breast for 2-3 minutes per side until golden brown.

• 6

  Lower the heat, cover the chicken, and cook until the internal temperature reaches 165°F, about 6-8 minutes total.

• 7

  Remove the chicken from the skillet and let it rest for a few minutes.

• 8

  In a small bowl, mix the nonfat Greek yogurt with a pinch of salt and extra smoked paprika if desired to form a light, creamy sauce.

• 9

  Slice the chicken breast and plate it alongside the roasted vegetables, then drizzle the creamy yogurt sauce over the top.

• 10

  Serve immediately and enjoy your flavorful, balanced meal.