NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken Breast (128g)

1/3 cup Nonfat Greek Yogurt (80g)

1/2 cup Red Bell Pepper (75g)

1/2 cup Zucchini (82g)

1/4 cup Red Onion (40g)

1 tsp Olive Oil

1/2 tsp Ground Cumin

1/2 tsp Paprika

1/2 tsp Garlic Powder

Salt and Black Pepper to taste

PREPARATION

• 1

  Preheat your oven to 425°F. Line a baking sheet with parchment paper.

• 2

  In a bowl, toss the diced red bell pepper, zucchini, and red onion with olive oil, salt, and pepper. Spread the vegetables evenly on the baking sheet.

• 3

  Place the vegetables in the oven and roast for about 20-25 minutes until they are tender and lightly caramelized.

• 4

  While the vegetables roast, season the chicken breast with salt, pepper, cumin, paprika, and garlic powder on both sides.

• 5

  Heat a non-stick skillet over medium-high heat. Sear the chicken for 2-3 minutes on each side until golden brown.

• 6

  Lower the heat to medium, add a splash of water or broth if needed, and cook the chicken through for an additional 5-7 minutes, ensuring the internal temperature reaches 165°F.

• 7

  In a small bowl, mix the nonfat Greek yogurt with a pinch of salt, pepper, and a dash more cumin or paprika if desired, to form a creamy spiced sauce.

• 8

  Slice the cooked chicken and serve it over a bed of roasted vegetables, drizzling the yogurt sauce on top.

• 9

  Enjoy your balanced and flavorful Creamy Spiced Chicken with Roasted Vegetables!