NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast

1/2 cup Non-Fat Greek Yogurt

1.5 tsp Olive Oil

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 cup Red Onion

1 clove Garlic

1 cup Spinach

1 tsp Lemon Juice

1/2 tsp Paprika

1/2 tsp Ground Cumin

1/4 tsp Turmeric

PREPARATION

• 1

  Begin by slicing the red bell pepper, zucchini, red onion, and garlic. Roughly chop the spinach and set aside.

• 2

  Season the chicken breast with paprika, ground cumin, turmeric, salt, and pepper on both sides.

• 3

  Heat olive oil in a skillet over medium heat, then add the chicken breast. Sear for 3-4 minutes per side until lightly browned.

• 4

  Remove the chicken from the skillet and set aside. In the same skillet, add the garlic and red onion; sauté for about 1-2 minutes until fragrant.

• 5

  Add the red bell pepper and zucchini to the skillet and cook for another 3-4 minutes until they begin to soften.

• 6

  Lower the heat and stir in the non-fat Greek yogurt along with lemon juice, mixing well to create a light, creamy sauce.

• 7

  Return the chicken to the skillet, nestling it into the sauce and vegetables. Allow it to warm through for 3-4 minutes.

• 8

  Finally, fold in the fresh spinach until just wilted. Adjust seasoning with salt and pepper as needed before serving.