NUTRITION

SERVINGS

INGREDIENTS

5 ounces Chicken Breast

1 ounce Whole Wheat Pasta

1/4 cup Greek Yogurt

1/2 medium Red Bell Pepper

1/2 medium Yellow Bell Pepper

1 teaspoon Olive Oil

1 teaspoon Cajun Seasoning

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 425°F. Toss the halved red and yellow bell peppers with half the olive oil, a pinch of salt, and pepper, then arrange them on a baking sheet.

• 2

  Place the bell peppers in the oven and roast for 15-20 minutes or until they are tender and slightly charred on the edges.

• 3

  While the peppers roast, season the chicken breast with Cajun seasoning, salt, and pepper. Heat the remaining olive oil in a skillet over medium-high heat.

• 4

  Sear the chicken breast for about 4-5 minutes per side until fully cooked and nicely browned. Remove the chicken from the skillet and let it rest for a few minutes before slicing.

• 5

  Cook the whole wheat pasta according to package directions until al dente. Drain, reserving a small splash of pasta water.

• 6

  In a small bowl, whisk together the Greek yogurt with a little pasta water (if needed) to achieve a creamy consistency. Season lightly with salt and pepper.

• 7

  Combine the cooked pasta with the yogurt sauce, then gently fold in the roasted bell peppers.

• 8

  Arrange the pasta and roasted peppers on a plate, top with sliced Cajun chicken, and serve immediately.