Lemon Chicken over Veggie Noodles

• Produce

  • 2 Carrots, large
  • 4 cloves Garlic
  • 1 tsp Hy-vee dried oregano
  • 3 tbsp Italian parsley, fresh
  • 1 tsp Lemon, zest
  • 1 Lemon, wedges
  • 2 Summer squash, medium
  • 2 Zucchini, medium

• Condiments

  • 2 tbsp Lemon juice, fresh

• Baking & Spices

  • 1/2 tsp Hy-vee black pepper
  • 2 tsp Hy-vee paprika
  • 1/2 tsp Hy-vee salt

• Oils & Vinegars

  • 3 tbsp Hy-vee select olive oil

• Dairy

  • 1 cup Hy-vee plain greek yogurt

• Other

  • 1 pound thin-cut boneless, skinless chicken breasts or 1/2-inch thick boneless, skinless chicken breasts

Found on hy-vee.com

Ingredients

• 1 pound thin-cut boneless, skinless chicken breasts or 1/2-inch thick boneless, skinless chicken breasts
• 1 c. Hy-Vee plain Greek yogurt
• 1 tsp lemon zest
• 2 tbsp fresh lemon juice
• 4 cloves garlic, minced
• 3 tbsp Hy-Vee Select olive oil, divided
• 3 tbsp finely chopped fresh Italian parsley, divided
• 2 tsp Hy-Vee paprika
• 1 tsp Hy-Vee dried oregano
• 1/2 tsp Hy-Vee salt
• 1/2 tsp Hy-Vee black pepper
• 2 medium zucchini
• 2 medium summer squash
• 2 large carrots
• Lemon wedges, for serving

Directions

• Place chicken breasts in a large resealable plastic bag set in a shallow dish. For marinade, in a small bowl, whisk together yogurt, lemon zest, lemon juice, garlic, 1 tablespoon olive oil, 1 tablespoon parsley, paprika, oregano, salt and pepper. Add marinade to chicken in bag; seal bag. Turn to coat chicken. Marinate in the refrigerator for 2 hours, turning bag occasionally.
• Meanwhile, use a spiralizer, mandoline or julienne peeler to slice zucchini, summer squash and carrots lengthwise into long thin noodle-like strands. Transfer vegetables to a large microwave-safe bowl; cover with wet paper towels and set aside.
• Preheat oven to 400 degrees. Remove chicken from marinade; discard bag and marinade. Place chicken in a greased 9-by-13-inch baking pan. Roast, uncovered, for 10 to 15 minutes or internal temperature reaches 165 degrees.
• Meanwhile, microwave vegetables, covered, on HIGH for 2 to 3 minutes or until tender, stirring halfway through. Stir remaining 2 tablespoons olive oil and 2 tablespoons parsley into vegetables.
• Thinly slice chicken breasts into strips and serve over vegetables with lemon wedges.

Nutrition