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Lemon Chicken over Veggie Noodles

Place chicken breasts in a large resealable plastic bag set in a shallow dish. For marinade, in a small bowl, whisk together yogurt, lemon zest, lemon juice, garlic, 1 tablespoon olive oil, 1 tablespoon parsley, paprika, oregano, salt and pepper. Add marinade to chicken in bag; seal bag. Turn to coat chicken. Marinate in the refrigerator for 2 hours, turning bag occasionally.

Meanwhile, use a spiralizer, mandoline or julienne peeler to slice zucchini, summer squash and carrots lengthwise into long thin noodle-like strands. Transfer vegetables to a large microwave-safe bowl; cover with wet paper towels and set aside.

Preheat oven to 400 degrees. Remove chicken from marinade; discard bag and marinade. Place chicken in a greased 9-by-13-inch baking pan. Roast, uncovered, for 10 to 15 minutes or internal temperature reaches 165 degrees.

Meanwhile, microwave vegetables, covered, on HIGH for 2 to 3 minutes or until tender, stirring halfway through. Stir remaining 2 tablespoons olive oil and 2 tablespoons parsley into vegetables.

Thinly slice chicken breasts into strips and serve over vegetables with lemon wedges.