Ingredients

• 2 tablespoons oil
• 4 oz mushrooms, sliced
• 1/2 yellow onion, diced
• 1/2 red pepper, diced
• 3 cups broccoli, chopped
• 1/4 cup plain nonfat Greek yogurt
• 2 tablespoons low fat mayonnaise 
• 1 tablespoon white wine or rice vinegar
• 1 (12.5 oz) can chicken breast, drained and rinsed
• 1/2 cup shredded mozzarella cheese
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1/2 cup breadcrumbs

Instructions

1. Preheat oven to 375°F.
2. In a large oven-safe skillet over medium heat, add oil, mushrooms, and onion. Add a pinch of salt. Cook until mushrooms and onions begin to soften, about 3 minutes. 
3. Add red pepper and broccoli and cook for another 3-5 minutes, until broccoli is tender. 
4. In a small bowl, whisk together Greek yogurt, mayonnaise, and vinegar. Set aside. 
5. Once the vegetables are soft, add chicken, mozzarella, salt, pepper, garlic powder, and Italian seasoning. Stir to fully coat the mixture. Remove from heat. 
6. Drizzle yogurt mixture over the chicken and vegetables and stir until fully mixed in. 
7. Sprinkle with breadcrumbs (optional) and bake for 15 minutes. 
8. Store leftovers in an airtight container within 2 hours.

Nutrition Information

160 Calories│17g Fat (3.5g Saturated)│12g Carbohydrates│0g Added Sugar│29g Protein│390mg Sodium│3g Fiber