YOUR SOLIN GENERATED RECIPE
Creamy Garlic Chicken with Zucchini Noodles and Roasted Broccoli
Savor a vibrant plate of creamy garlic chicken paired with fresh zucchini noodles and perfectly roasted broccoli. This dish features tender chicken bathed in a light, tangy garlic cream sauce, mingling harmoniously with the natural crunch of roasted broccoli and the delicate texture of zucchini noodles. A delightful balance of flavors that feels both comforting and refreshing.
INGREDIENTS
6 oz Chicken Breast
1 medium Zucchini
1 cup Broccoli Florets
2 tsp Olive Oil
2 cloves Garlic
1/4 cup Nonfat Greek Yogurt
1/4 cup Low-Sodium Chicken Broth
1 tbsp Fresh Parsley
PREPARATION
Preheat the oven to 425°F. Toss the broccoli florets with 1 tsp olive oil, a pinch of salt, and pepper. Roast in the oven on a lined baking sheet for 15-20 minutes until tender and slightly charred.
While the broccoli roasts, spiralize the zucchini to create noodles. Set aside.
Season the chicken breast with salt and pepper. In a medium skillet, heat the remaining 1 tsp olive oil over medium-high heat. Sear the chicken for about 5-6 minutes per side until golden and cooked through. Remove chicken from the pan and let rest before slicing.
In the same skillet, lower the heat to medium. Add minced garlic and sauté until fragrant, about 30 seconds.
Deglaze the pan with the chicken broth and stir in the nonfat Greek yogurt to create a creamy garlic sauce. Allow the sauce to simmer for 1-2 minutes, stirring constantly.
Add the zucchini noodles to the pan, tossing gently to coat in the sauce and heat through for 1-2 minutes. Do not overcook to maintain the noodle’s crunch.
Slice the chicken breast and arrange over the zucchini noodles. Top with the roasted broccoli and garnish with fresh parsley.
Serve immediately and enjoy your well-balanced, protein-packed meal.