NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 slice sourdough bread

1 tbsp basil pesto

2 tbsp nonfat Greek yogurt

1 tbsp hummus

0.5 oz goat cheese

0.5 cup zucchini

0.5 cup red bell pepper

0.5 cup green beans

2 tbsp canned artichoke hearts

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

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

• 2

  Slice the zucchini and bell pepper into strips, then toss them with the green beans, olive oil, sea salt, and black pepper.

• 3

  Roast the vegetables for 15 minutes until they are tender and have developed a slight char.

• 4

  Season the chicken breast with garlic powder and sear in a hot skillet for 5-6 minutes per side until the internal temperature reaches 165°F.

• 5

  In a small bowl, stir together the Greek yogurt and basil pesto until smooth and creamy.

• 6

  Toast the sourdough bread, spread with hummus, then top with the sliced chicken, roasted vegetables, artichokes, goat cheese, and the pesto sauce.