Ingredients
- 1/2 cup plain nonfat Greek yogurt
- 1/4 cup sun-dried tomatoes packed in oil roughly chopped
- 1/2 teaspoon salt
- Black pepper
- 1/2 tablespoon fresh lemon juice plus additional for the zucchini noodles
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic minced
- 1 teaspoon oil from the jar of sun-dried tomatoes
- 1 pound boneless skinless chicken breasts
- 1 1/2 cups cherry tomatoes
- Cooking spray
- 1/4 cup Parmesan cheese shredded
- 4 medium zucchini
- 1/4 cup fresh basil sliced
Instructions
- In a small food processor, blend the Greek yogurt, sun-dried tomatoes, salt, a few pinches of pepper, 1/2 tablespoon of lemon juice, 1 teaspoon of 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. Stop to scrape the sides down every so often.
- Scrape the mixture into a large bowl and add the chicken breast. Turn the chicken, spooning the yogurt sauce over each breast, until evenly coated. Cover and refrigerate for at least 3 hours.
- Once marinated, preheat your oven to 350°F and spray a baking dish with cooking spray.
- Place the chicken into the prepared baking dish. Place the cherry tomatoes onto a separate 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 5-millimeter 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 with 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 enjoy.