NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast

1 cup Diced Tomatoes

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1/2 cup Yellow Onion

1/4 cup Nonfat Greek Yogurt

1 tsp Olive Oil

1 tsp Ground Cumin

1 tsp Smoked Paprika

Salt & Black Pepper

PREPARATION

• 1

  Preheat your oven to 425°F.

• 2

  Place chopped red bell pepper, zucchini, and yellow onion in a bowl, drizzle with olive oil, and season with a pinch of salt and pepper; toss to coat.

• 3

  Spread the vegetables on a baking sheet and roast for 20-25 minutes until tender and slightly charred.

• 4

  While roasting, season the chicken breast with salt, black pepper, ground cumin, and smoked paprika on both sides.

• 5

  Heat a non-stick skillet over medium-high heat and cook the chicken breast for about 5-6 minutes per side until golden and cooked through.

• 6

  Remove the chicken from the pan and set aside. In the same skillet, add diced tomatoes and heat until they begin to soften, about 3 minutes.

• 7

  Stir in the nonfat Greek yogurt to create a creamy, spiced tomato sauce, and simmer for another 2 minutes.

• 8

  Slice the chicken and serve it topped with the creamy tomato sauce alongside the roasted vegetables.