NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1.5 oz dry Whole Wheat Pasta

1 cup Broccoli

1 tbsp Extra Virgin Olive Oil

1 clove Garlic

2 tbsp Low-fat Greek Yogurt

1 tbsp Grated Parmesan Cheese

Salt and Pepper to taste

PREPARATION

• 1

  Preheat the oven to 425°F. Toss the broccoli with half of the olive oil, salt, and pepper, and spread on a baking sheet. Roast for 15-20 minutes until tender and slightly crispy.

• 2

  Meanwhile, cook the whole wheat pasta in a pot of boiling water until al dente according to package instructions. Drain and set aside.

• 3

  Season the chicken breast with salt and pepper. In a skillet over medium-high heat, add the remaining olive oil and cook the chicken for about 4-5 minutes per side until fully cooked and golden.

• 4

  Remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.

• 5

  In the same skillet, lower the heat and add minced garlic. Sauté for about 30 seconds until fragrant, then stir in the low-fat Greek yogurt to create a light creamy sauce.

• 6

  Add the cooked pasta into the skillet and toss to coat evenly with the garlic yogurt sauce. If needed, add a splash of pasta water to loosen the sauce.

• 7

  Combine the sliced chicken with the pasta, and gently fold in the roasted broccoli.

• 8

  Plate the dish and finish with a sprinkle of grated Parmesan cheese. Adjust salt and pepper to your taste before serving.