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Nutrition Facts
Serving Size 416 g
(Approx. 2 Servings)
Amount Per Serving
Calories 580 Calories From Fat 340
% Daily Value*
Total Fat 38 g 58%
Saturated Fat 7 g 35%
Trans Fat 0.0 g
Cholesterol 115 mg 38%
Sodium 1370 mg 57%
Total Carbohydrate 13 g 4%
Dietary Fiber 4 g 16%
Sugars 7 g
Protein 47 g
Vitamin A 30% Iron 20%
Vitamin C 60% Calcium 25%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Greek Yogurt Marinated Chicken with Zucchini Noodles
Prep Time
30 minutes
Cook Time
15 minutes
Total Time
45 minutes
2  People


Recipe makes 2 Servings

5 .3000 Oz Greek yogurt, plain
1 Tbsp fresh garlic, minced
1/4 cup(s) lemon infused olive oil
1 Tsp dry thyme
1/2 Tsp salt
2 chicken breasts
1/2 cup(s) Central Market Artichoke and Cheese Tapenade
10 .7000 Oz zucchini spirals
1 Oz Central Market Organics Power Greens, roughly chopped
1/4 cup(s) Kalamata olives, chopped (about 10 olives)
1 Oz Feta cheese, crumbled
1/2 Tsp black pepper
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Place yogurt, garlic, half of lemon oil, thyme and salt in a resealable zip top bag. Mix ingredients all together.
Cut chicken into strips and add them to yogurt. Let marinate at room temperature for 20 to 30 minutes.
Heat skillet over medium-high. Add 1 tablespoon lemon olive oil to pan. Swirl to coat.
Add chicken and cook on both sides until fully cooked through and nicely browned on both sides, about 3 to 4 minutes on each side, depending on size of slices. Remove to a plate and keep warm.
Add remaining lemon oil to pan. Add artichoke tapenade, stir to combine. Add zucchini noodles and toss gently with tongs to coat noodles lightly.
Add greens, olives and chicken back into pan. Cook veggie noodle mixture about 2 to 3 minutes, just to soften.
Divide between serving bowls and top with feta and freshly ground black pepper.
Chef's note: Also great with butternut squash noodles or sweet potato noodles too. Adjust cooking time to suit your taste.


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