NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup orzo

0.5 cup zucchini

0.5 cup red bell pepper

0.5 tsp olive oil

0.25 cup non-fat Greek yogurt

1 tbsp lemon juice

1 tsp lemon zest

1 clove garlic

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

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

• 2

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

• 3

  Place the chicken and vegetables on the baking sheet, drizzle with olive oil, and season with sea salt, black pepper, and dried oregano.

• 4

  Roast in the oven for 15 to 18 minutes until the chicken is cooked through and the vegetables are slightly caramelized.

• 5

  While the chicken roasts, cook the orzo in a pot of boiling water according to package instructions until al dente, then drain.

• 6

  In a small mixing bowl, whisk together the non-fat Greek yogurt, lemon juice, lemon zest, minced garlic, and chopped fresh parsley to create the sauce.

• 7

  Transfer the cooked orzo and the roasted chicken and vegetables into a large bowl.

• 8

  Pour the creamy lemon-herb sauce over the mixture and toss gently until everything is thoroughly and evenly coated.

• 9

  Serve immediately while warm, garnished with extra parsley if desired.