Prep time – 5 mins

Cook time – 15 mins

Total time- 20 mins

Serves: 4 servings

Ingredients

–        1½ pounds thinly sliced chicken breast (or you can pound it thin yourself!)

–        1 cup greek yogurt

–        2 Tablespoons prepared pesto

–        1 Tablespoon + 1-2 teaspoons olive oil

–        2 cloves garlic, minced

–        3 medium-sized zucchini, sliced into half moons

–        2 cups grape tomatoes, halved

–        2 cups corn kernels, fresh or frozen

–        salt & pepper

Instructions

1. Heat large skillet over medium-high heat and season chicken with salt and pepper.
2. Add 1 Tablespoon olive oil and when oil is hot, add chicken to pan.
3. Cook chicken for about 3-4 minutes per side, until cooked through.
4. While chicken is cooking, mix together yogurt and pesto. Set aside.
5. Remove chicken from pan and set aside. Add another teaspoon of olive oil to pan if it’s dry.
6. Add garlic to pan and cook for 1 minute.
7. Add zucchini and cook for 2 minutes.
8. Add tomatoes and corn and cook for about 3-4 minutes, stirring occasionally and until vegetables are tender.
9. Season with salt and pepper.
10. Divide yogurt mixture onto 4 plates and slightly spread yogurt over plate.
11. Top with chicken and ¼ of the vegetable mix.

Nutrition Information

Calories: 359 Fat: 13 grams Saturated fat: 1 gram Unsaturated fat: 3 grams Trans fat: 0 grams Carbohydrates: 21 grams Sugar: 11 grams Sodium: 735 milligrams Fiber: 4 grams Protein: 42 grams Cholesterol: 85 milligrams