YOUR SOLIN GENERATED RECIPE
Spicy Chicken with Creamy Pasta and Roasted Vegetables
Savor the vibrant, spicy kick of marinated chicken paired with al dente whole wheat pasta enveloped in a light, creamy Greek yogurt sauce, and complemented by a colorful medley of roasted vegetables. This dish offers a harmonious blend of textures and flavors, making every bite both nutritious and satisfying.
INGREDIENTS
4 oz Chicken Breast
1 cup Whole Wheat Pasta (cooked)
1/2 cup diced Red Bell Pepper
1/2 cup sliced Zucchini
1/2 cup Broccoli florets
1/4 cup Fat-Free Greek Yogurt
1 tsp Olive Oil
2 cloves Garlic, minced
1/2 tsp Chili Flakes
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F.
In a bowl, combine the chicken breast with olive oil, minced garlic, chili flakes, salt, and pepper. Let it marinate for at least 10 minutes.
Place the marinated chicken on a baking sheet and roast in the oven for 18-20 minutes or until fully cooked, turning halfway through.
While the chicken is roasting, bring water to a boil and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
On a separate baking sheet, toss the red bell pepper, zucchini, and broccoli with a little olive oil, salt, and pepper. Roast the vegetables in the oven for about 15 minutes, stirring halfway through.
In a small bowl, mix the cooked pasta with fat-free Greek yogurt. Adjust seasoning with salt and pepper. For an extra kick, you can sprinkle additional chili flakes if desired.
Slice the roasted chicken and serve it atop a bed of creamy pasta, with the roasted vegetables on the side.
Enjoy this balanced dish that provides a satisfying blend of spicy, creamy, and roasted flavors.