YOUR SOLIN GENERATED RECIPE
Creamy Chicken Alfredo with Zucchini Noodles and Roasted Broccoli
Enjoy a light yet satisfying twist on a classic Alfredo dish with tender grilled chicken, fresh zucchini noodles, and perfectly roasted broccoli, all enveloped in a creamy, tangy sauce. Each bite delivers a blend of savory flavors and a satisfying texture that’s balanced and energizing.
INGREDIENTS
4 oz Chicken Breast
1 medium Zucchini
1 cup Broccoli
1/4 cup Nonfat Greek Yogurt
1 tbsp grated Parmesan Cheese
1/2 tbsp Olive Oil
1 clove Garlic, minced
1/4 cup Low Sodium Chicken Broth
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F. Toss the broccoli florets with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 15-20 minutes until tender and slightly charred.
Meanwhile, season the chicken breast with salt and pepper. Grill or pan-sear over medium-high heat for about 5-6 minutes per side until fully cooked. Once done, slice into strips.
Using a spiralizer or a vegetable peeler, create zucchini noodles. If desired, lightly sauté them in a pan for 1-2 minutes to soften slightly without losing their crunch.
In a small saucepan over medium heat, sauté the minced garlic in a splash of olive oil until fragrant. Add the low sodium chicken broth and bring to a simmer.
Reduce heat and stir in nonfat Greek yogurt and grated Parmesan cheese. Mix until a smooth, creamy sauce forms. Adjust seasoning with salt and pepper.
Combine the zucchini noodles, grilled chicken slices, and roasted broccoli in a serving bowl. Drizzle the creamy sauce over the top and toss gently to combine all ingredients.
Serve immediately and enjoy your balanced, protein-packed meal!