Can I use low-carb veggie alternatives?

Yes—swap bell peppers or zucchini for green beans, cauliflower or kale to lower carbs further.

Is Greek yogurt okay if I’m lactose‑intolerant?

Some lactose‑intolerant people tolerate Greek yogurt. If not, try lactose‑free yogurt or a dairy-free cream cheese alternative.

Cut chicken into even cubes and sear on high heat quickly to lock in juices, then finish in oven or simmer only until fully cooked—no more.

Yes, freeze in portioned containers for up to 3 months. Thaw overnight and reheat gently with added broth.

A nutrient-dense one-pan meal with chicken, mixed veggies, and a light creamy sauce—perfect for protein lovers.

500 g chicken breast, cubed

2 cups broccoli florets

1 red bell pepper, chopped

1 small zucchini, sliced

1/2 cup Greek yogurt

2 tablespoons low-fat cream cheese

1/4 cup chicken broth

2 cloves garlic, minced

1 teaspoon lemon zest

1/2 tsp paprika

Salt & pepper to taste

1. Preheat oven to 180°C (350°F)

2. Sear chicken cubes in olive oil 4–5 min till golden, remove

3. Sauté broccoli, pepper and zucchini 4 min

4. Whisk yogurt, cream cheese, broth, garlic, lemon zest, paprika

5. Return chicken to pan, pour sauce over

6. Bake 10 min until chicken cooked and sauce bubbling

Sauce stays creamy after reheating

Use lactose-free substitutes if needed

Prep sauce & veggies 2 days ahead

Keywords: high protein chicken veggies, creamy sauce