YOUR SOLIN GENERATED RECIPE
Healthy Creamy Chicken Alfredo with Roasted Broccoli
Savor a lighter twist on a classic creamy chicken alfredo paired with perfectly roasted broccoli. Tender chicken breast is sautéed and combined with a velvety sauce made from nonfat Greek yogurt and a hint of Parmesan, all tossed with garlic and a flavorful broth. The dish is rounded out with roasted broccoli drizzled with olive oil, offering a harmonious blend of comfort and freshness.
INGREDIENTS
6 oz Chicken Breast
1/2 cup Nonfat Greek Yogurt
1 cup Roasted Broccoli
1 tsp Olive Oil
1 tbsp Parmesan Cheese
1 clove Garlic
1/4 cup Low-Sodium Chicken Broth
1 tsp Italian Seasoning
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F. Toss broccoli with olive oil, a pinch of salt, and pepper; spread on a baking sheet and roast for 15-20 minutes until tender and slightly charred.
While broccoli roasts, season the chicken breast with salt, pepper, and Italian seasoning.
Heat a nonstick skillet over medium heat and add the chicken breast. Sauté for about 5-6 minutes per side, or until the internal temperature reaches 165°F.
Remove chicken from the skillet and set aside. In the same pan, add minced garlic and sauté for about 30 seconds until fragrant.
Deglaze the pan with low-sodium chicken broth, stirring to lift any browned bits.
Reduce the heat to low and stir in nonfat Greek yogurt. Allow the sauce to gently warm, but do not let it boil, and mix in the Parmesan cheese until smooth.
Slice the chicken and nestle it in the creamy sauce. Let it simmer for 1-2 minutes to meld the flavors.
Serve the creamy chicken alfredo alongside the roasted broccoli. Adjust seasoning with additional salt and pepper if needed.