Lite Recipe

Prepare quinoa

Bring 1 1/2 cups water to a boil in a small saucepan. Add the rinsed quinoa, a pinch of salt, reduce heat to low, cover and simmer 12–15 minutes until water is absorbed. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.

Prep vegetables

While quinoa cooks, trim ends and medium dice the carrots and zucchini into 1/2-inch pieces. Rinse and drain the baby spinach.

Poach chicken

Place chicken breasts in a skillet or shallow saucepan and add the low-sodium chicken broth. Bring to a gentle simmer over medium heat, then reduce heat to low, cover, and simmer 10–12 minutes until the internal temperature reaches 165°F (74°C). Remove the chicken to a cutting board and let rest 5 minutes, then slice or shred into bite-sized pieces.

Sauté aromatics and vegetables

In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add the minced garlic and sauté 30–45 seconds until fragrant (do not brown). Add the diced carrot and zucchini; sauté 4–6 minutes until slightly tender but still bright. Add the baby spinach and cook 1–2 minutes until wilted.

Stir in the cooked quinoa and the sliced or shredded chicken to the skillet with the vegetables.

Add lemon zest, lemon juice, dried oregano, ground black pepper and kosher salt. Toss everything gently to combine and heat through for 1–2 minutes so flavors meld.

Remove the skillet from heat and fold in the plain nonfat Greek yogurt until coating the mixture and creating a light, creamy texture. Taste and adjust seasoning with additional salt or pepper if needed.

Serve the 'LITE' bowl warm, divided into 4 portions. Sprinkle each portion with chopped fresh parsley and a pinch of red pepper flakes if using for a touch of heat.