NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.25 cup Greek yogurt

1 tbsp Olive oil

1 tbsp Fresh parsley

1 tsp Fresh dill

1 clove Garlic

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1.5 cup Broccoli florets

PREPARATION

• 1

  In a small bowl, whisk together the Greek yogurt, minced garlic, lemon juice, chopped parsley, dill, salt, and pepper until smooth.

• 2

  Reserve half of the yogurt sauce in a separate container for serving and use the other half to coat the chicken breast thoroughly; marinate for at least 30 minutes in the refrigerator.

• 3

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

• 4

  Toss the broccoli florets with olive oil and a pinch of salt on the baking sheet, then roast for 15-18 minutes until the edges are slightly charred.

• 5

  While the broccoli roasts, heat a non-stick skillet over medium heat and cook the marinated chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

• 6

  Let the chicken rest for 5 minutes to lock in the juices, then slice and serve alongside the roasted broccoli, drizzling with the reserved clean yogurt herb sauce.