NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup canned chickpeas

1 cup bell pepper

1 cup zucchini

0.5 tbsp olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried oregano

2 tbsp nonfat Greek yogurt

1 tbsp lemon juice

0.5 oz feta cheese

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Dice the chicken breast, bell pepper, and zucchini into bite-sized, uniform pieces.

• 3

  Rinse and drain the chickpeas, then pat them completely dry with a paper towel to ensure they get crispy.

• 4

  Place the chicken, chickpeas, peppers, and zucchini on the baking sheet and drizzle with olive oil.

• 5

  Sprinkle the sea salt, black pepper, garlic powder, and dried oregano over the ingredients and toss well to coat evenly.

• 6

  Spread the mixture in a single layer and roast for 20-25 minutes, or until the chicken is cooked through and the chickpeas are slightly crunchy.

• 7

  In a small bowl, whisk together the Greek yogurt and lemon juice until smooth to create the zesty drizzle.

• 8

  Transfer the roasted mixture to a bowl, top with crumbled feta cheese, and finish with the lemon-yogurt drizzle.