Low calorie foods that saved my life (part 1)

Ingredients

• 200 grams Chicken Breast (skinless, boneless)
• 1 tablespoon Olive Oil (extra virgin)
• 0.5 teaspoon Salt (fine sea salt)
• 0.25 teaspoon Black Pepper (freshly ground)
• 150 grams Pumpkin (peeled and cut into 1‑inch cubes)
• 100 grams Greek Yogurt (Nonfat) (plain, unsweetened)
• 1 tablespoon Honey (raw or clover)

Instructions

1. Prepare Ingredients

   Pat the chicken breast dry, then season both sides with salt, pepper, and a drizzle of olive oil. Peel the pumpkin, remove seeds, and cut into uniform 1‑inch cubes.

   Time: PT5M

2. Preheat Oven

   Set the oven to 400°F (200°C) and let it fully preheat.

   Time: PT5M

   Temperature: 400°F

3. Roast Pumpkin

   Toss pumpkin cubes with a little olive oil, salt, and pepper. Spread them in a single layer on a baking sheet lined with parchment paper. Roast for 25 minutes, turning once halfway through, until tender and lightly caramelized.

   Time: PT25M

   Temperature: 400°F

4. Bake Chicken Breast

   Place the seasoned chicken breast on the same baking sheet (or a separate one) and bake at 375°F (190°C) for 20 minutes, or until the internal temperature reaches 165°F (74°C). Let rest 5 minutes before slicing.

   Time: PT20M

   Temperature: 375°F

5. Mix Honey Yogurt Dip

   In a small mixing bowl, combine the Greek yogurt with honey. Stir until smooth.

   Time: PT2M

6. Plate and Serve

   Arrange sliced chicken breast and roasted pumpkin on a plate. Add a small bowl of honey yogurt dip on the side. Enjoy immediately or store for later.

   Time: PT3M

Nutrition Facts

Calories

270

Protein

41 g

Carbohydrates

16 g

Fat

4 g

Fiber

2 g