High Protein Lemon Pepper Ranch Bake
Recipe makes 3 servings
1 serving:
491 calories
71g protein
46g carbs
3g fat
Ingredients:
1.5 lbs boneless skinless chicken breast 440g small potatoes, halved
5 carrots, peeled & chopped
1 tbsp avocado oil
1 packet roasted potato seasoning ( I used Fresh Success brand)
2 zucchini, chopped Juice of
1 lemon
2 cups Chobani nonfat plain greek yogurt
1 packet Hidden Valley lemon pepper ranch seasoning
1 tsp salt
1 tsp pepper
1 tsp all purpose seasoning
Directions:
Step 1 – Prep Potatoes & Carrots
• Cut 440g petite potatoes into bite-size pieces
• Peel and cut 5 large carrots into bite-size pieces
• Place on baking sheet, drizzle with 1 tbsp avocado oil •
Sprinkle roasted potato seasoning, mix well
• Bake at 375°F for 25 minutes
Step 2 – Prep Chicken & Zucchini
• Cut 2 zucchinis into bite-size chunks
• Cut 1.5 lbs chicken breast into bite-size pieces
• Place on same baking sheet
• Squeeze juice of 1 lemon over top
• Season with salt, pepper, and all-purpose seasoning • Bake for 20 minutes or until chicken is fully cooked Step 3 – Make the Sauce
• In a bowl, mix 2 cups nonfat plain Greek yogurt
• Add 1 packet Hidden Valley lemon pepper ranch
• Stir until smooth Step 4 – Assemble
• Divide chicken and veggies into 3 containers
• Drizzle sauce over each
• Serve immediately or store in fridge/freezer
