NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Plain non-fat Greek yogurt

1 tbsp Lemon juice

1 tsp Minced garlic

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Cooked quinoa

1 cup Sliced zucchini

1 tsp Extra virgin olive oil

1 tbsp Fresh parsley

PREPARATION

• 1

  In a medium bowl, whisk together the Greek yogurt, lemon juice, minced garlic, dried oregano, sea salt, and black pepper.

• 2

  Add the chicken breast to the bowl, coating it thoroughly in the yogurt mixture, and let it marinate for at least 15 minutes.

• 3

  Heat a non-stick skillet over medium-high heat and cook the chicken for 6 to 7 minutes per side until the exterior is golden and the internal temperature reaches 165°F.

• 4

  While the chicken cooks, sauté the sliced zucchini in a separate pan with the olive oil until it becomes tender and slightly caramelized.

• 5

  Place the cooked quinoa on a plate, top with the sliced chicken and roasted zucchini, then garnish with fresh parsley before serving.