YOUR SOLIN GENERATED RECIPE
Creamy Lemon Garlic Chicken Pasta with Roasted Broccoli
Enjoy a vibrant plate of tender lemon garlic chicken paired with whole wheat pasta and lightly roasted broccoli. This creamy dish is elevated with a tangy Greek yogurt sauce, fresh lemon juice, and a touch of garlic, offering a delightful blend of flavors that satisfy your taste buds while aligning perfectly with your health goals.
INGREDIENTS
6 oz Chicken Breast
1/2 cup cooked Whole Wheat Pasta
1/4 cup Low-Fat Greek Yogurt
1 cup Broccoli
1 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
2 Garlic Cloves
1/4 cup Low Sodium Chicken Broth
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 425°F. Toss the broccoli with half the olive oil, a pinch of salt, and pepper. Spread the broccoli on a baking sheet and roast for about 15-20 minutes until tender and slightly crispy.
While the broccoli roasts, season the chicken breast with salt and pepper. In a skillet over medium heat, add the remaining olive oil and minced garlic, cooking for about 1 minute until fragrant.
Add the chicken breast to the skillet and cook for about 6-7 minutes per side or until the internal temperature reaches 165°F. Once cooked, let the chicken rest for a couple of minutes before slicing.
In a small saucepan, combine the low sodium chicken broth, lemon juice, and Greek yogurt. Warm on low heat just until blended, stirring continuously to avoid curdling. Adjust seasoning with salt and pepper.
Mix the cooked whole wheat pasta with the creamy sauce, then gently fold in the roasted broccoli. Top with sliced chicken and drizzle any extra sauce over the dish.
Serve immediately and enjoy your flavorful, well-balanced meal.