Greek Yogurt Veggie Skillet Hash
A quick and easy one-pan veggie hash cooked with Greek yogurt for a high-protein, low-calorie meal that's satisfying and delicious.
5 min
Prep
15 min
Cook
4
Serves
420
Calories
Macros · per serving
32g protein
55g carbs
12g fat
Ingredients
For 4 servings
- 1 tablespoon olive oil
- 1 onion
- 1 red bell pepper
- 1 zucchini
- 200 grams cherry tomatoes
- 100 grams baby spinach
- 2 cloves garlic
- 400 grams canned chickpeas
- 800 grams Greek yogurt
- 1 tablespoon lemon juice
- salt — to taste
- black pepper — to taste
- 2 tablespoons fresh parsley
Instructions
- 1
Chop the onion, red bell pepper, and zucchini into small cubes.
- 2
Halve the cherry tomatoes and mince the garlic.
- 3
Heat olive oil in a large skillet over medium heat.
- 4
Add the chopped onion, red bell pepper, and zucchini to the skillet and sauté for 5 minutes until softened.
- 5
Add the minced garlic and cherry tomatoes, cooking for another 2 minutes.
- 6
Stir in the chickpeas and cook until heated through, about 2 minutes.
- 7
Fold in the baby spinach until wilted.
- 8
Turn off the heat and stir in the Greek yogurt and lemon juice until well combined.
- 9
Season the hash with salt and black pepper to taste.
- 10
Garnish with fresh parsley before serving.
Cook it this week.
NeatEat plans Greek Yogurt Veggie Skillet Hash — and the rest of your week — around your budget, groceries included.