Name: Chicken with Greek yogurt and vegetables
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 3/4 cup nonfat Greek yogurt; 6 oz boneless skinless chicken breast, patted dry and cut into 1-inch pieces; 2 1/4 tsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 tsp garlic powder; 1 1/2 tsp dried basil; 1 medium tomato, diced; 4 oz cucumber, diced; 2 tsp lemon juice

Nutrition

Per serving

437 calories

Protein: 60g; 54% of calories
Carbs: 18g; 16% of calories
Fat: 14g; 29% of calories

Instructions

Prep 15 min · Cook 0 min

Toss the chicken pieces in a bowl with the garlic powder, dried basil, half the salt, and half the black pepper until evenly coated.
Heat the olive oil in a skillet over medium high heat. Add the chicken in a single layer and cook for 4 minutes, flip, and cook for 3 to 4 minutes more. Check a thick piece; it should be white all the way through. If not, cook for 1 minute more. Done when opaque in the center, 165°F.
While the chicken cooks, stir the diced tomato, cucumber, half the lemon juice, and a pinch of the remaining salt and pepper together in a small bowl. In a separate bowl, stir the Greek yogurt with the remaining lemon juice and a pinch of salt.
Spread the seasoned Greek yogurt onto the base of a serving plate. Top with the seared chicken and serve the tomato cucumber salad alongside.

Nutrition

Ingredients

Instructions

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