NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 medium whole wheat tortilla

0.5 cup zucchini

0.5 cup fresh spinach

1 large egg

0.5 oz feta cheese

1 tbsp nonfat Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tsp olive oil

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a small oven-safe tart pan or skillet.

• 2

  Dice the chicken breast into small pieces and season with the sea salt, black pepper, and garlic powder.

• 3

  Heat the olive oil in a pan over medium heat and sauté the chicken until cooked through and slightly browned.

• 4

  Thinly slice the zucchini into rounds and roughly chop the fresh spinach.

• 5

  In a small mixing bowl, whisk together the egg and nonfat Greek yogurt until the mixture is smooth.

• 6

  Press the whole wheat tortilla into the prepared tart pan, ensuring it covers the bottom and sides to create a crust.

• 7

  Evenly distribute the sautéed chicken, sliced zucchini, and chopped spinach inside the tortilla crust.

• 8

  Pour the egg and yogurt mixture over the fillings, then sprinkle the crumbled feta cheese on top.

• 9

  Bake for 18 to 20 minutes until the egg custard is fully set and the tortilla edges are golden and crisp.