NUTRITION

SERVINGS

INGREDIENTS

3.75 oz chicken breast

2 medium zucchini

1 tbsp extra virgin olive oil

3 cloves garlic

0.25 cup plain greek yogurt

2 tbsp grated parmesan cheese

0.25 cup low-sodium chicken broth

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Using a spiralizer, turn the zucchini into thin noodles and set aside on a paper towel to drain excess moisture.

• 2

  Season the chicken breast evenly with sea salt, black pepper, and dried oregano.

• 3

  Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes per side until golden brown and cooked through.

• 4

  Remove the chicken from the pan and let it rest for 5 minutes before slicing into strips.

• 5

  In the same skillet, reduce heat to medium and add the minced garlic, sautéing for 1 minute until fragrant.

• 6

  Whisk in the chicken broth, scraping up any browned bits from the bottom of the pan.

• 7

  Remove the skillet from the heat and whisk in the Greek yogurt and parmesan cheese until a smooth sauce forms.

• 8

  Return the skillet to low heat, add the zucchini noodles, and toss gently for 2 minutes until just tender.

• 9

  Add the sliced chicken back to the pan, toss to coat in the sauce, and garnish with freshly chopped parsley before serving.