Ingredients:

• 1½ lbs. boneless, skinless chicken thighs

• 1 cup reduced-fat plain Greek yogurt

• 1½ tbsp tandoori spice mix

• ¾ tsp salt, divided

• 3 cups sliced red bell peppers

• 3 cups sliced fresh tomatoes

• ¼ cup cilantro, coarsely cut

Directions:

1. Preheat the oven to 425⁰F.

2. Remove any visible fat from the chicken thighs and place them in a mixing bowl.

3. Add the yogurt, tandoori spice mix, and a ½ teaspoon of salt; mix well.

4. Spread the tomatoes and peppers on a sheet pan and sprinkle with ¼ teaspoon of salt.

5. Place the chicken on top of the tomatoes and peppers, and bake for 20 minutes.

6. Divide chicken and vegetables into 4 equal portions, sprinkle with cilantro, and serve hot.

Yield: 4 Servings

Complete Lean & Green Meal: 1 Lean, 3 Green, 3 Condiments

Nutritional Facts per serving: 300 calories, 11g fat, 13g carbohydrate, 35g protein