NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup nonfat Greek yogurt

0.75 tbsp extra virgin olive oil

1 cup red bell pepper

1 cup yellow bell pepper

1 tbsp lemon juice

1 tsp lemon zest

1 tsp dried oregano

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  In a small mixing bowl, whisk together the nonfat Greek yogurt, lemon juice, lemon zest, minced garlic, and dried oregano until smooth.

• 3

  Place the chicken breast in a shallow dish and coat it thoroughly with the yogurt marinade, letting it sit for 10 minutes to tenderize.

• 4

  While the chicken marinates, slice the red and yellow bell peppers into thin strips and toss them directly on the baking sheet with olive oil, sea salt, and black pepper.

• 5

  Move the peppers to the edges of the pan and place the marinated chicken breast in the center, nestling it among the vegetables.

• 6

  Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the peppers are tender with slightly blackened edges.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing into strips to serve alongside the roasted peppers.