NUTRITION

SERVINGS

INGREDIENTS

120g Chicken Breast

150g Red Potatoes

75g Zucchini

75g Red Bell Pepper

30g Non-fat Greek Yogurt

10g Olive Oil

5g Lemon Juice

1g Dried Oregano

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Dice the red potatoes into small, uniform cubes and toss them with half of the olive oil and a pinch of sea salt.

• 3

  Spread the potatoes on a parchment-lined baking sheet and roast for 20 minutes.

• 4

  Slice the zucchini and red bell pepper into bite-sized pieces and toss with the remaining olive oil.

• 5

  Add the zucchini and peppers to the baking sheet with the potatoes and roast for another 15 minutes until tender and slightly caramelized.

• 6

  While the vegetables roast, season the chicken breast with dried oregano and pan-sear in a non-stick skillet over medium heat until the internal temperature reaches 165°F.

• 7

  Let the chicken rest for 5 minutes before dicing it into cubes.

• 8

  In a small mixing bowl, whisk together the non-fat Greek yogurt and lemon juice to create a smooth, creamy dressing.

• 9

  Combine the roasted potatoes, mixed vegetables, and diced chicken in a large bowl.

• 10

  Drizzle the yogurt dressing over the mixture and toss gently to coat before serving.