YOUR SOLIN GENERATED RECIPE
Grilled Chicken Pasta Salad with Broccoli and Cherry Tomatoes
Enjoy a bright and vibrant pasta salad featuring tender grilled chicken, perfectly cooked whole wheat pasta, crisp steamed broccoli, and juicy cherry tomatoes, all tossed in a creamy Greek yogurt dressing enriched with olive oil and a splash of lemon. This dish perfectly balances lean protein with satisfying fats and carbs for a refreshing, wholesome lunch.
INGREDIENTS
2.5 oz Chicken Breast (raw)
1/2 cup cooked Whole Wheat Pasta
1/2 cup steamed Broccoli
1/2 cup Cherry Tomatoes
1/4 cup Nonfat Greek Yogurt
1 tbsp Olive Oil
1/2 medium Avocado
PREPARATION
Preheat your grill to medium-high heat. Season the chicken breast lightly with salt, pepper, and a squeeze of lemon.
Grill the chicken for about 4-5 minutes per side until fully cooked and the internal temperature reaches 165°F. Allow it to rest for a few minutes before slicing into thin strips.
Meanwhile, cook the whole wheat pasta according to package instructions until al dente. Drain and let cool slightly.
Lightly steam the broccoli until it is tender-crisp, about 3-4 minutes. Rinse briefly under cool water to halt cooking.
Halve the cherry tomatoes and, if desired, chop the avocado into bite-sized pieces.
In a small bowl, mix the nonfat Greek yogurt with olive oil, a squeeze of lemon juice, salt, and pepper to create a light dressing.
In a large bowl, combine the cooled pasta, steamed broccoli, cherry tomatoes, and sliced grilled chicken. Drizzle the yogurt dressing over the mix and toss gently to coat.
If using avocado, gently fold in the avocado pieces just before serving to maintain a creamy texture.
Serve immediately and enjoy this balanced, flavorful pasta salad for lunch.