Name: Chicken and yogurt skillet
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 8 oz boneless skinless chicken breast, cut into 1-inch pieces; 1 medium zucchini, sliced into half-moons; 2 1/4 tsp extra virgin olive oil; 1/2 cup nonfat Greek yogurt; 1 clove garlic, minced; 2 tsp lemon juice; 1 tsp dried oregano; 3/4 tsp salt; 1/2 tsp black pepper; 2 tsp water

Nutrition

Per serving

441 calories

Protein: 63g; 57% of calories
Carbs: 14g; 13% of calories
Fat: 15g; 30% of calories

Instructions

Prep 15 min · Cook 0 min

In a small bowl, whisk together the Greek yogurt, minced garlic, lemon juice, water, a pinch of the oregano, a pinch of salt, and a pinch of black pepper. Set aside for at least 5 minutes.
Toss the chicken pieces with the remaining oregano, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper.
Heat the olive oil in a 12-inch skillet over medium-high heat. Spread the chicken in a single layer and cook untouched for 3 minutes until golden underneath. Stir and cook for 3 minutes more. Done when opaque in the center, 165°F.
Add the zucchini and the remaining pinch of salt to the skillet with the chicken. Cook, stirring often, for 4 minutes until the zucchini is tender and slightly browned.
Transfer the chicken and zucchini to a plate and drizzle the garlic yogurt sauce over the top.

Nutrition

Ingredients

Instructions

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