NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup plain Greek yogurt

0.5 tbsp extra virgin olive oil

1 cup broccoli florets

1 cup sliced bell pepper

0.25 cup sliced red onion

1 tbsp fresh lemon juice

2 cloves garlic

0.5 tsp smoked paprika

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a medium bowl, whisk together the Greek yogurt, fresh lemon juice, minced garlic, smoked paprika, dried oregano, sea salt, and black pepper.

• 2

  Add the chicken breast to the bowl and use a spoon to coat it thoroughly in the yogurt marinade; let it sit for at least 30 minutes in the refrigerator.

• 3

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

• 4

  Place the broccoli florets, sliced bell peppers, and red onion on the sheet pan, drizzle with olive oil, and toss to coat evenly.

• 5

  Move the vegetables to the outer edges of the pan and place the marinated chicken breast in the center.

• 6

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

• 7

  Remove from the oven and allow the chicken to rest for 5 minutes before slicing and serving alongside the roasted vegetables.