NUTRITION

SERVINGS

INGREDIENTS

4.25 oz chicken breast

1 tbsp olive oil

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 cup zucchini

0.5 cup red bell pepper

0.25 cup red onion

0.25 cup plain Greek yogurt

2 tbsp grated cucumber

1 tsp fresh dill

1 tsp lemon juice

1 clove garlic

PREPARATION

• 1

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

• 2

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

• 3

  Place the chicken breast and the chopped vegetables onto the prepared baking sheet.

• 4

  Drizzle everything with olive oil and sprinkle evenly with dried oregano, sea salt, and black pepper.

• 5

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

• 6

  While the chicken roasts, grate the cucumber and use a clean kitchen towel to squeeze out all excess moisture.

• 7

  In a small mixing bowl, combine the Greek yogurt, squeezed cucumber, minced garlic, lemon juice, and chopped fresh dill.

• 8

  Allow the chicken to rest for 5 minutes before slicing it into strips.

• 9

  Serve the herb-roasted chicken and vegetables warm with a generous dollop of the fresh tzatziki sauce on the side.