NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz whole wheat penne pasta

0.5 cup zucchini

0.5 cup red bell pepper

1 tsp olive oil

0.25 cup plain Greek yogurt

2 cloves garlic

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Dice the zucchini and red bell pepper into bite-sized pieces, toss with olive oil and a pinch of salt, and roast for 15 minutes until tender.

• 3

  While vegetables roast, bring a pot of salted water to a boil and cook the whole wheat penne until al dente.

• 4

  Season the chicken breast with salt and pepper, then sear in a non-stick skillet over medium-high heat for 5-6 minutes per side until fully cooked.

• 5

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

• 6

  Slice the cooked chicken into strips and add them to a large bowl along with the cooked pasta and roasted vegetables.

• 7

  Fold in the garlic-yogurt sauce and fresh parsley, tossing gently until everything is evenly coated and creamy.