Sun-Dried Tomato Greek Yogurt Chicken and Zucchini Noodles
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
4
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Calories
242 kcal
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Cuisine
Greek
Sun-Dried Tomato Greek Yogurt Chicken and Zucchini Noodles
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Greek Yogurt Chicken fills you with veggies, protein, and tons of flavor. A must make.
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Ingredients
- 1/2 cup Plain Greek Non Fat Yogurt
- 1/4 cup sundried tomatoes Roughly chopped, packed in oil
- 1/2 teaspoon salt
- black pepper
- 1/2 tablespoon fresh lemon juice Plus additional for the zucchini noodles
- 1 teaspoon Italian seasoning Plus more for sprinkling on the chicken
- 1 teaspoon garlic Minced
- 1 teaspoon oil From the jar of sundried tomatoes
- 1 pound boneless skinless chicken breast 4 small breasts
- 1 1/2 cups cherry tomatoes
- cooking spray
- 1/4 cup Shredded Parmesan Romano Cheese Blend Or just plain parmesan
- 4 medium Zucchini Squashes
- 1/4 cup fresh basil Sliced
Instructions
- In a small food processor (mine is 3 cups) blend the Greek yogurt, sun-dried tomatoes, salt, a few pinches of pepper, 1/2 Tbsp lemon juice, 1 tsp Italian seasoning, garlic and oil until smooth, and the tomatoes are mostly broken down. Depending on the strength of your food processor, this could take a good 3-4 minutes, stopping to scrape the sides down every so often.
- Scrape the mixture into a large bowl and add in the chicken breast. Turn the chicken, spooning the yogurt over each breast, until evenly coated. Cover and refrigerate for at least 3 hours.
- Once marinated, preheat your oven to 350 degrees and spray a baking dish with cooking spray.
- Place the chicken into the prepared baking dish. Also, place the cherry tomatoes onto a small baking sheet and spray with cooking spray. Bake until the chicken is no longer pink inside, and the tomatoes are soft and roasted, about 20-25 minutes. Sprinkle the cheese on top of the chicken and bake for an additional 4-5 minutes, or until the cheese melts.
- While the chicken bakes, use the 5mm blade on your spiralizer to turn the zucchini into noodles. Place the zucchini noodles into a large strainer, set over a large bowl, and toss with a little bit of salt. Let sit, stirring occasionally, as the chicken cooks.
- Squeeze out as much excess moisture from the zucchini noodles as you can and toss them a squeeze of fresh lemon juice, and a pinch of pepper. Add in the roasted tomatoes and lightly toss.
- Divide the mixture between 4 plates and place a piece of chicken on top. Divide the fresh basil between the bowls and DEVOUR.
Nutrition Information
Show Details
Calories
242kcal
(12%)
Carbohydrates
14g
(5%)
Protein
33g
(66%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.02g
Cholesterol
78mg
(26%)
Sodium
561mg
(23%)
Potassium
1345mg
(38%)
Fiber
3g
(12%)
Sugar
10g
(20%)
Vitamin A
897IU
(18%)
Vitamin C
53mg
(59%)
Calcium
165mg
(17%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 242 kcal
% Daily Value*
| Calories | 242kcal | 12% |
| Carbohydrates | 14g | 5% |
| Protein | 33g | 66% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 78mg | 26% |
| Sodium | 561mg | 23% |
| Potassium | 1345mg | 29% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 897IU | 18% |
| Vitamin C | 53mg | 59% |
| Calcium | 165mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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