Lemon Chia Greek Yogurt Chicken and Zucchini Noodles

In a medium bowl, whisk together Greek yogurt, lemon juice, honey, chia seeds, olive oil, garlic and a pinch of salt and pepper. Place chicken into bowl and spoon mixture over top so it is well covered. Cover bowl and refrigerate for at least 2 hours.

Once chicken has marinated, heat oven to 350ºF and pour chicken, along with yogurt mixture, into small baking dish. Bake until chicken is no longer pink throughout, about 25–30 minutes. Cover and set aside for 5 minutes to let rest.

While the chicken cooks, spiralize zucchini noodles using 3mm blade of spiralzer (you can also use a mandoline if you don’t have a spiralzer.) Place noodles into a strainer and set over a medium bowl. Lightly sprinkle zucchini noodles with salt and let strain for 30 minutes to release water, stirring around every so often.

To assemble, squeeze out as much remaining liquid from zucchini noodles as you can and place into a bowl. Drizzle with a little bit of olive oil and squeeze of fresh lime juice. Toss to evenly coat and divide between plates. Place chicken on top of the zucchini noodles and whisk sauce until it begins to come together (it will be a little clumpy). Divide sauce over top of each plate.

Sprinkle with feta cheese, parsley and devour.