NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1 small Carrot

1 tsp Olive Oil

1/3 cup Low-Fat Greek Yogurt

1 tsp Paprika

1 tsp Cumin

1 tsp Garlic Powder

1 tsp Curry Powder

1 tbsp Lemon Juice

PREPARATION

• 1

  Preheat your oven to 425°F.

• 2

  Thinly slice the red bell pepper, zucchini, and carrot into uniform pieces.

• 3

  In a bowl, toss the vegetables with olive oil, salt, and pepper to taste.

• 4

  Spread the vegetables on a baking sheet in a single layer and roast for 20-25 minutes, stirring halfway for even cooking.

• 5

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

• 6

  Heat a non-stick skillet over medium-high heat and sear the chicken for 3-4 minutes on each side until golden.

• 7

  Lower the heat, cover the skillet, and cook for an additional 5-6 minutes or until the chicken is just cooked through.

• 8

  In a small bowl, whisk together the low-fat Greek yogurt and lemon juice to form a creamy sauce.

• 9

  Plate the sliced chicken breast with a side of roasted vegetables and drizzle the creamy yogurt sauce over the top.

• 10

  Serve warm and enjoy the harmonious blend of spices and fresh roasted flavors.