Active Ashley's Kitchen

My kids gave this dinner two thumbs up! It is loaded with veggies and bursting with flavor.  This is a quick weeknight meal if you prepare the marinade and dice the onions ahead of time.

Recipe adapted from Food Network

Ingredients:

Juice of 1 lemon

1 cup plain nonfat Greek yogurt

2 tablespoons extra virgin olive oil

2 cloves garlic minced

2 boneless skinless chicken breasts

½ onion diced

¼ cup shredded parmesan

One 14.5 ounce can cannellini beans (or other bean)

Two 10 ounce bags frozen riced cauliflower (I used one with veggies mixed in)

One 12 ounce bag frozen broccoli florets

1-2 cups shredded reduced fat sharp cheddar

Directions:

1. Preheat oven to 425 degrees.
2. I let the frozen cauliflower rice and broccoli thaw while I prepped and started to cook. 
3. Whisk the lemon juice, ¼ cup yogurt, 1 tablespoon olive oil, 1 garlic clove, 1 teaspoon salt and pepper in a medium bowl until smooth. 
4. Cut the chicken breasts into tenders (3 per chicken breast). 
5. Add the chicken to the marinade and allow to soak for at least 15 minutes or over night in the refrigerator.
6. Heat 1 tablespoon olive oil in a large skillet over medium low heat. 
7. Let the marinade drip off the chicken and cook the chicken until it is golden brown on the bottom 8-10 minutes. 
8. Flip the chicken and continue to cook until it releases easily from the skillet approximately 5 more minutes.
9. Transfer the chicken to a plate and set aside.
10. Add the onion to the skillet and cook stirring occasionally for 5 minutes.
11. Add the garlic and cook for 1 minute.
12. Add the parmesan, riced cauliflower, broccoli, 1 cup cheddar, ¾ cup yogurt, and a dash of salt and pepper.  Mix together. 
13. Place the chicken on top and sprinkle with some more cheddar.
14. Transfer to the oven and bake for 10-15 minutes until the cheese is melted and the vegetables are cooked through.
15. Enjoy!