NUTRITION

SERVINGS

INGREDIENTS

4 ounces Chicken Breast

1 cup Fresh Spinach

1/2 cup Artichoke Hearts (canned, no salt added)

2 tablespoons Nonfat Greek Yogurt

1 teaspoon Olive Oil

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1/2 cup Cherry Tomatoes

1 clove Garlic

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Season the chicken breast with salt and pepper on both sides.

• 3

  Heat olive oil in an oven-safe skillet over medium-high heat and sear the chicken breast for 2-3 minutes per side until golden brown.

• 4

  Remove the chicken from the skillet and set aside. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.

• 5

  Add the fresh spinach and artichoke hearts to the skillet, stirring until the spinach wilts. Stir in the Greek yogurt to create a creamy sauce.

• 6

  Return the chicken to the skillet, spooning some sauce over it, then transfer the skillet to the preheated oven and bake for 12-15 minutes or until the chicken is thoroughly cooked.

• 7

  While the chicken bakes, toss the red bell pepper, zucchini, and cherry tomatoes with a little salt, pepper, and olive oil on a baking sheet. Roast in the oven for about 10-12 minutes until tender.

• 8

  Plate the chicken topped with the creamy spinach artichoke sauce alongside the roasted vegetables. Enjoy your balanced and nutritious meal.