NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown lentils

1 cup zucchini

0.5 cup red bell pepper

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

2 tbsp nonfat plain Greek yogurt

1 tsp lemon juice

1 tsp fresh parsley

PREPARATION

• 1

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

• 2

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

• 3

  Spread the chicken and vegetables onto the prepared baking sheet, drizzle with olive oil, and season with sea salt, black pepper, and garlic powder.

• 4

  Roast for 18-20 minutes until the chicken is fully cooked and the vegetables are tender and slightly charred.

• 5

  While the vegetables roast, gently warm the pre-cooked lentils in a small saucepan over low heat.

• 6

  In a small ramekin, whisk together the Greek yogurt and lemon juice until the mixture is smooth and pourable.

• 7

  Remove the lentils from the heat and stir in the yogurt mixture until the lentils are creamy and thoroughly coated.

• 8

  Portion the creamy lentils into a bowl and top with the roasted chicken and vegetables.

• 9

  Garnish with freshly chopped parsley and serve immediately.