2  8-ounce chicken breasts, skinless and boneless
2 tablespoons ground flax seed
1 tablespoon all-purpose flour
1/4 teaspoon smoked salt
1/8 teaspoon cayenne
1/4 teaspoon finely ground black pepper
1 tablespoon smoked paprika, divided
1/2 teaspoon garlic granules
1/2  white onion, chopped
1/2  red bell pepper, chopped
1/2  yellow bell pepper, chopped
1/2 cup sliced mushrooms
1  tomato, chopped
1/2 cup chicken broth (made with chicken flavored broth powder)
3/4 cup non-fat plain Greek yogurt
1/2 teaspoon lemon juice
1/4 teaspoon cornstarch

Preheat oven to 375 degrees, and spray a 11x7-inch baking dish with non-stick spray.

Combine ground flax seed, flour, salt, cayenne, black pepper, 1 teaspoon smoked paprika and garlic granules in a small bowl.

Dredge chicken pieces in dry mixture and place in non-stick pan. Surround chicken breasts with onion, red bell pepper, yellow bell pepper, mushrooms and tomato. Pour chicken broth over chicken and vegetables, then evenly sprinkle vegetables and chicken with remaining smoked paprika.

Cover baking dish with aluminum foil and bake for about 30 to 35 minutes or until done. (Chicken’s internal temperature should be at least 165 degrees when done.)

Combine yogurt and lemon juice in a saucepan. In a small bowl, whisk together cornstarch and ½ cup liquid mixture from baking dish. Stir into yogurt and lemon juice and cook, stirring constantly, until slightly thickened, about 5 minutes. Pour yogurt sauce over chicken and vegetables.