Healthy Chicken Alfredo with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Healthy Chicken Alfredo with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Healthy Chicken Alfredo with Roasted Vegetables

Enjoy a wholesome twist on classic Alfredo with tender grilled chicken breast served over whole wheat pasta, enveloped in a creamy, light alfredo sauce made with nonfat Greek yogurt and a hint of Parmesan. Roasted broccoli and red bell pepper add a burst of color and nutrients, making every bite both satisfying and nourishing.

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NUTRITION

445kcal
Protein
48g
Fat
10.4g
Carbs
48.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Whole Wheat Spaghetti (cooked)

0.5 cup Broccoli

0.5 cup Red Bell Pepper

1/4 cup Nonfat Greek Yogurt

1 tbsp Light Parmesan Cheese

1 tsp Olive Oil

1 clove Garlic

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PREPARATION

  • 1

    Preheat the oven to 400°F. On a baking sheet, toss the broccoli and red bell pepper with olive oil and a pinch of salt if desired. Roast in the oven for about 15-20 minutes until tender and slightly charred.

  • 2

    While the vegetables roast, season the chicken breast with salt, pepper, and minced garlic. Grill or sear the chicken over medium-high heat for about 5-6 minutes per side or until fully cooked, then slice into strips.

  • 3

    Cook the whole wheat spaghetti according to package instructions until al dente. Drain and set aside.

  • 4

    In a small bowl, combine the nonfat Greek yogurt and light Parmesan cheese to create a creamy alfredo sauce. Add a little hot pasta water if necessary to thin the sauce to your liking.

  • 5

    In a large bowl, toss the cooked spaghetti with the yogurt-alternate alfredo sauce. Top with warm chicken slices and roasted vegetables.

  • 6

    Serve immediately and enjoy your healthy, balanced meal.

Healthy Chicken Alfredo with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Healthy Chicken Alfredo with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Healthy Chicken Alfredo with Roasted Vegetables

Enjoy a wholesome twist on classic Alfredo with tender grilled chicken breast served over whole wheat pasta, enveloped in a creamy, light alfredo sauce made with nonfat Greek yogurt and a hint of Parmesan. Roasted broccoli and red bell pepper add a burst of color and nutrients, making every bite both satisfying and nourishing.

NUTRITION

445kcal
Protein
48g
Fat
10.4g
Carbs
48.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Whole Wheat Spaghetti (cooked)

0.5 cup Broccoli

0.5 cup Red Bell Pepper

1/4 cup Nonfat Greek Yogurt

1 tbsp Light Parmesan Cheese

1 tsp Olive Oil

1 clove Garlic

PREPARATION

  • 1

    Preheat the oven to 400°F. On a baking sheet, toss the broccoli and red bell pepper with olive oil and a pinch of salt if desired. Roast in the oven for about 15-20 minutes until tender and slightly charred.

  • 2

    While the vegetables roast, season the chicken breast with salt, pepper, and minced garlic. Grill or sear the chicken over medium-high heat for about 5-6 minutes per side or until fully cooked, then slice into strips.

  • 3

    Cook the whole wheat spaghetti according to package instructions until al dente. Drain and set aside.

  • 4

    In a small bowl, combine the nonfat Greek yogurt and light Parmesan cheese to create a creamy alfredo sauce. Add a little hot pasta water if necessary to thin the sauce to your liking.

  • 5

    In a large bowl, toss the cooked spaghetti with the yogurt-alternate alfredo sauce. Top with warm chicken slices and roasted vegetables.

  • 6

    Serve immediately and enjoy your healthy, balanced meal.