Oven-roasted chicken breast with a simple salad
3
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 2 • Difficulty: Easy
Double or triple the chicken part of this recipe for meals later in the week: Chop the chicken and use it in grain bowls, make chicken salad sandwiches, or add some to pasta dishes. Save time by swapping in your favorite creamy light Italian dressing.
Ingredients
Cooking spray
4 spray(s)
Fresh thyme
1 sprig(s), leaves
Rosemary
1 sprig(s), leaves
Olive oil
1 Tbsp
Table salt
2 pinch(es), divided (to taste)
Black pepper
2 pinch(es), divided (to taste)
Uncooked skinless boneless chicken breast
8 oz, 2 [4 oz] pieces
Plain low fat Greek yogurt
¼ cup(s)
Lemon zest
1 tsp
Fresh lemon juice
1 Tbsp, or to taste
Romaine lettuce
2 cup(s), chopped
Grape tomatoes
10 medium, quartered
Yellow bell pepper
½ cup(s), chopped, chopped
Instructions
1
Preheat oven to 400ºF. Coat a small, shallow roasting pan with cooking spray.
2
In a small bowl, combine the herbs, oil, and pinch each salt and pepper. Place the chicken on the prepared pan and drizzle the oil mixture over top.
3
Bake until the chicken is cooked through, about 20 to 25 minutes.
4
Meanwhile, in a small bowl, combine the yogurt with the lemon zest and lemon juice. Season to taste with salt and pepper. Place the lettuce, tomatoes, and yellow pepper in a medium bowl and toss with the dressing.
5
Serving size: 1 piece of chicken and about 1 1/2 cups salad
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