NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1 cup cooked Whole Wheat Pasta

1 medium Red Bell Pepper

1 cup cooked Zucchini

2 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

2 cloves Garlic

0.5 tsp Red Pepper Flakes

Salt & Black Pepper to taste

PREPARATION

• 1

  Preheat your oven to 425°F. Toss the sliced red bell pepper and zucchini with a drizzle of olive oil, a pinch of salt, and pepper, then spread them on a baking sheet.

• 2

  Roast the vegetables in the preheated oven for 15-20 minutes until tender and slightly caramelized.

• 3

  While the vegetables roast, season the chicken breast with salt, pepper, and red pepper flakes. In a skillet over medium heat, add a dash of olive oil and sauté the minced garlic for about 1 minute until fragrant.

• 4

  Cook the chicken breast in the skillet until it is cooked through and lightly browned on both sides, approximately 5-6 minutes per side. Remove from heat and let it rest before slicing.

• 5

  Meanwhile, prepare whole wheat pasta according to package instructions. Once done, drain and return to the pot.

• 6

  Mix the nonfat Greek yogurt into the warm pasta along with a bit of salt and red pepper flakes to create a light, creamy sauce.

• 7

  Slice the cooked chicken and toss it with the pasta and roasted vegetables.

• 8

  Combine all components well and serve immediately. Adjust spices as needed for extra heat.