Creamy Greek Chicken and Veggies

Preparation time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes 
Yield: 6 Servings

Ingredients:

• 2 lbs. chicken breasts, boneless and skinless
• 1 Tbsp. olive oil
• 1/2 yellow onion, diced
• 2 cloves garlic, minced
• 1/2 lb. cauliflower florets
• 12 oz. jar of roasted red peppers, drained and chopped

Seasonings:

• 2 tsp. smoked paprika
• 2 tsp. oregano
• Salt and pepper, to taste
• Red pepper flakes, to taste

• 2.5 cups low sodium broth, more as needed
• 1 cup chopped baby spinach
• 1/2 cup crumbled feta
• 8 oz. low fat cream cheese
• Juice of 1 lemon

Directions:

1. Heat a large pot over medium heat with olive oil.  Add onions and garlic and sauté for 3 minutes.
2. Add cauliflower, red peppers, chicken, seasonings, and broth.  Add more broth as needed until everything is fully covered.  Bring to a simmer; cover with a lid and simmer for 10-15 minutes, or until chicken is cooked through to 165F.
3. Remove chicken and shred with forks.
4. Return chicken to pot along with spinach, feta, cream cheese, and lemon juice.  Simmer for 5-10 more minutes to allow liquid to thicken a bit.  Serve over rice or with pita and enjoy.