NUTRITION

SERVINGS

INGREDIENTS

4 ounces Chicken Breast

1 cup Mixed Root Vegetables (Carrots and Parsnips)

1/4 cup Plain Nonfat Greek Yogurt

1 teaspoon Olive Oil (for roasting)

1/2 teaspoon Olive Oil (for sautéing)

2 cloves Garlic

1/2 teaspoon Dried Thyme

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 425°F.

• 2

  Cut the carrots and parsnips into uniform pieces. Toss them with 1 teaspoon of olive oil, a pinch of salt, and a dash of pepper, then spread on a baking sheet.

• 3

  Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through, until tender and lightly caramelized.

• 4

  Meanwhile, season the chicken breast on both sides with salt, pepper, and dried thyme.

• 5

  Heat 1/2 teaspoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

• 6

  Place the chicken breast in the skillet and cook for 5-6 minutes on each side, or until fully cooked through and golden on the outside.

• 7

  Reduce the heat to low and stir in the plain nonfat Greek yogurt, creating a light garlic cream sauce that gently warms without curdling.

• 8

  Plate the chicken breast and spoon the creamy garlic sauce over it. Serve alongside a generous portion of the roasted root vegetables.