YOUR SOLIN GENERATED RECIPE
Creamy Chicken Alfredo with Roasted Broccoli
Savor a lighter twist on classic Chicken Alfredo: tender chicken breast seared to perfection, paired with sweet roasted broccoli and finished with a creamy, tangy Greek yogurt-based alfredo sauce over a bed of roasted spaghetti squash. This dish delivers a satisfying blend of textures and flavors while keeping the calories and protein neatly balanced for your meal goals.
INGREDIENTS
4 oz Chicken Breast
1 cup Broccoli
1 cup Spaghetti Squash
1/4 cup Nonfat Greek Yogurt
0.5 oz Parmesan Cheese
2 cloves Garlic
2 tsp Olive Oil
Salt & Pepper
PREPARATION
Preheat your oven to 400°F.
Cut the spaghetti squash in half, remove seeds, drizzle lightly with olive oil, season with salt and pepper, and roast cut-side down on a baking sheet for 30-35 minutes until tender.
Meanwhile, toss broccoli florets with a drizzle of olive oil, salt, pepper and garlic, spread on another baking sheet, and roast in the oven for about 20 minutes until edges are slightly charred.
In a skillet over medium heat, season the chicken breast with salt and pepper and cook in a teaspoon of olive oil for about 5-6 minutes per side until cooked through. Slice into strips once rested.
In a small saucepan, gently heat the nonfat Greek yogurt and add grated Parmesan cheese. Stir to combine with minced garlic, and warm through without boiling to create a creamy alfredo sauce.
Scoop out the spaghetti squash strands with a fork and plate alongside the roasted broccoli. Top with sliced chicken and drizzle the creamy sauce over the top.
Serve warm and enjoy your balanced, delicious meal.