NUTRITION

SERVINGS

INGREDIENTS

5.3 oz Chicken Breast

1/2 cup chopped Red Potatoes

1 cup Broccoli florets

1 tsp Olive Oil

2 tbsp Non-fat Greek Yogurt

1 tsp Lemon Juice

1 clove Garlic, minced

PREPARATION

• 1

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

• 2

  Toss the chopped red potatoes with half of the olive oil, dried rosemary, salt, and pepper, then roast for 20-25 minutes until golden and tender.

• 3

  Season the chicken breast with salt, pepper, and garlic powder.

• 4

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

• 5

  While the chicken cooks, steam the broccoli florets over boiling water for 4-5 minutes until bright green and fork-tender.

• 6

  In a small bowl, whisk together the Greek yogurt, minced garlic, and lemon juice to create a bright sauce.

• 7

  Plate the seared chicken alongside the roasted potatoes and steamed broccoli, then top the chicken with the lemon-garlic yogurt sauce.