NUTRITION

SERVINGS

INGREDIENTS

24 ounce Chicken breast

1 cup Greek yogurt

2 cup Broccoli florets

1 cup Zucchini

0.75 tablespoon Olive oil

1 tablespoon Lemon juice

1 teaspoon Lemon zest

1 teaspoon Dried oregano

1 teaspoon Garlic powder

0.5 teaspoon Sea salt

0.5 teaspoon Black pepper

1 tablespoon Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Cut the chicken breast into uniform 1-inch cubes to ensure even cooking.

• 3

  Place the chicken pieces, broccoli florets, and sliced zucchini on the prepared baking sheet.

• 4

  Drizzle the olive oil over the chicken and vegetables, then sprinkle with dried oregano, garlic powder, sea salt, and black pepper.

• 5

  Toss everything together until well-coated and spread into a single layer across the pan.

• 6

  Roast in the oven for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred.

• 7

  While the chicken roasts, whisk together the Greek yogurt, lemon juice, and lemon zest in a small bowl until smooth.

• 8

  Remove the pan from the oven and let it rest for 2 minutes.

• 9

  Drizzle the lemon-herb yogurt sauce over the roasted chicken and vegetables and garnish with freshly chopped parsley.