Lean and Green RecipesRecipes for those on the Plan or Keto or Low-Carb Diet
 

 

 
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Ingredients

  • 4 (8oz.) medium Boneless Skinless Chicken Breast
  • 3 medium Roma tomatoes Quartered
  • 1 medium Zucchini Sliced
  • 1 large Yellow Squash Sliced
  • 1 large Orange Bell Pepper Quartered
  • 1 tbsp Olive Oil
  • 1/4 tsp Black Pepper
  • 1/4 tsp Salt (optional)*
  • 4 tbsp Reduced-Fat Feta
  • 2 small Garlic Cloves Minced
  • 1 tsp Dried Oregano
  • 2 tbsp Lemon Juice
  • 1 tsp Olive Oil
OPTAVIA Counts:
  • 1
    Lean
  • 3
    Green
  • 1
    Healthy Fat
  • 3
    Condiment

Instructions

  1. Preheat oven to 350*.
  2. Line a sheet pan with parchment paper, and lightly spray with non stick spray. Place chicken in a single layer on one end of the sheet pan.
  3. Toss the vegetables with the oil, salt, and pepper. Transfer to the sheet pan on the opposite end of the sheet pan separate from the chicken, a lay in a single layer.
  4. Place sheet pan in the oven and cook for about 15 minutes, or until chicken reaches internal temperature of 169*F.
  5. Meanwhile, whisk together the garlic, oregano, lemon juice, and olive oil in a small bowl to make the dressing.
  6. To serve, place one cooked chicken breast (approximately 6oz. after cooking) on a plate with a quarter of the veggie mixture and one tablespoon of the feta. Drizzle a quarter of the dressing on top, about 11/2 to 2 teaspoons. Repeat for the 3 remaining servings.

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