NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1/2 medium Onion

1 teaspoon Olive Oil

1 teaspoon Chipotle Chili Powder

1 teaspoon Smoked Paprika

1 teaspoon Garlic Powder

Salt and Black Pepper to taste

1/2 medium Avocado

2 tablespoons Low-Fat Greek Yogurt

1 teaspoon Lime Juice

PREPARATION

• 1

  Preheat your oven to 425°F. Line a sheet pan with parchment paper for easy cleanup.

• 2

  In a bowl, combine the chipotle chili powder, smoked paprika, garlic powder, salt, and pepper. Drizzle the olive oil over the chicken breast and rub with the spice mixture until evenly coated.

• 3

  Slice the red and yellow bell peppers into strips, and cut the half onion into thick wedges.

• 4

  Place the seasoned chicken breast in the center of the sheet pan and surround it with the sliced peppers and onions.

• 5

  Roast in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with some charred edges.

• 6

  While the chicken and vegetables are roasting, prepare the avocado drizzle. In a small bowl, mash the avocado and mix in the Greek yogurt and lime juice until creamy and smooth. Season with a pinch of salt and pepper.

• 7

  Once done, remove the sheet pan from the oven and let the chicken rest for a few minutes. Drizzle the creamy avocado mixture over the chicken and vegetables or serve it on the side.

• 8

  Plate and enjoy your vibrant, protein-packed meal.