NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup Greek yogurt

1 tsp olive oil

0.5 cup sweet corn

1 cup zucchini

0.25 whole avocado

0.5 tsp smoked paprika

0.5 tsp cumin

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lime juice

PREPARATION

• 1

  In a small mixing bowl, whisk together the Greek yogurt, smoked paprika, cumin, minced garlic, sea salt, black pepper, and lime juice until smooth.

• 2

  Place the chicken breast in a shallow dish and coat thoroughly with the yogurt marinade; allow it to marinate for at least 15 minutes in the refrigerator.

• 3

  Heat the olive oil in a large non-stick skillet over medium-high heat.

• 4

  Add the marinated chicken to the skillet and cook for 5-6 minutes per side, or until the exterior is charred and the internal temperature reaches 165 degrees Fahrenheit.

• 5

  Remove the chicken from the pan and let it rest on a cutting board for 3 minutes.

• 6

  In the same skillet, add the diced zucchini and sweet corn, sautéing for 4-5 minutes until the zucchini is tender and the corn is slightly caramelized.

• 7

  Slice the chicken into strips and serve it over the warm vegetable sauté, garnished with fresh avocado slices.