NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken breast

1 medium red bell pepper

1 medium zucchini

0.5 medium red onion

1 tbsp extra virgin olive oil

0.5 cup nonfat greek yogurt

0.25 cup cucumber

1 tbsp lemon juice

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Chop the red bell pepper, zucchini, and red onion into one-inch bite-sized pieces.

• 3

  Place the vegetables on a large baking sheet and toss with 0.5 tablespoon of olive oil, dried oregano, and half of the salt and pepper.

• 4

  Roast the vegetables in the oven for 20-25 minutes, tossing halfway through, until they are tender and show slight char marks.

• 5

  While the vegetables roast, season the chicken breast with the remaining salt and pepper.

• 6

  Heat the remaining 0.5 tablespoon of olive oil in a skillet over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

• 7

  Prepare the tzatziki by grating the cucumber and squeezing it firmly with a paper towel to remove all excess moisture.

• 8

  In a small mixing bowl, combine the Greek yogurt, grated cucumber, minced garlic, and lemon juice, stirring until smooth.

• 9

  Slice the cooked chicken into strips and assemble the bowl by placing the roasted vegetables on one side and the chicken on the other.

• 10

  Top the bowl with a generous dollop of the fresh tzatziki sauce before serving.