Creamy Chicken Alfredo with Roasted Broccoli

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

Creamy Chicken Alfredo with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Chicken Alfredo with Roasted Broccoli

Enjoy a harmonious blend of tender chicken breast, whole wheat pasta enveloped in a light creamy Alfredo sauce, and perfectly roasted broccoli. This dish delivers a satisfying mixture of textures and flavors—a comforting classic with a healthy twist that’s both nourishing and delicious.

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NUTRITION

394kcal
Protein
48.7g
Fat
9.8g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1/2 cup cooked Whole Wheat Pasta (70g)

1/4 cup Nonfat Greek Yogurt (60g)

1 cup Broccoli (91g)

1 tsp Olive Oil (4.5g)

1 clove Garlic

2 tbsp Low-Sodium Chicken Broth (30g)

Pinch Black Pepper

Pinch Salt

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss broccoli with olive oil, salt, and pepper; spread evenly on a baking tray.

  • 3

    Roast the broccoli in the oven for 15-18 minutes until tender and slightly crispy.

  • 4

    While the broccoli roasts, season the chicken breast with salt and pepper.

  • 5

    Cook the chicken in a non-stick skillet over medium heat for 5-6 minutes per side or until fully cooked. Once cooked, slice into strips.

  • 6

    In a small saucepan, heat the garlic in a minimal amount of olive oil or a splash of broth until fragrant. Add the chicken broth and bring to a simmer.

  • 7

    Lower the heat and whisk in the nonfat Greek yogurt to form a light creamy Alfredo sauce. Stir continuously until well combined; do not boil to avoid curdling.

  • 8

    If desired, combine the sauce with the cooked whole wheat pasta for a creamier consistency.

  • 9

    Plate the pasta and top with the sliced chicken. Drizzle the creamy sauce over the top and serve with a generous side of roasted broccoli.

Creamy Chicken Alfredo with Roasted Broccoli

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

Creamy Chicken Alfredo with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Chicken Alfredo with Roasted Broccoli

Enjoy a harmonious blend of tender chicken breast, whole wheat pasta enveloped in a light creamy Alfredo sauce, and perfectly roasted broccoli. This dish delivers a satisfying mixture of textures and flavors—a comforting classic with a healthy twist that’s both nourishing and delicious.

NUTRITION

394kcal
Protein
48.7g
Fat
9.8g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1/2 cup cooked Whole Wheat Pasta (70g)

1/4 cup Nonfat Greek Yogurt (60g)

1 cup Broccoli (91g)

1 tsp Olive Oil (4.5g)

1 clove Garlic

2 tbsp Low-Sodium Chicken Broth (30g)

Pinch Black Pepper

Pinch Salt

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss broccoli with olive oil, salt, and pepper; spread evenly on a baking tray.

  • 3

    Roast the broccoli in the oven for 15-18 minutes until tender and slightly crispy.

  • 4

    While the broccoli roasts, season the chicken breast with salt and pepper.

  • 5

    Cook the chicken in a non-stick skillet over medium heat for 5-6 minutes per side or until fully cooked. Once cooked, slice into strips.

  • 6

    In a small saucepan, heat the garlic in a minimal amount of olive oil or a splash of broth until fragrant. Add the chicken broth and bring to a simmer.

  • 7

    Lower the heat and whisk in the nonfat Greek yogurt to form a light creamy Alfredo sauce. Stir continuously until well combined; do not boil to avoid curdling.

  • 8

    If desired, combine the sauce with the cooked whole wheat pasta for a creamier consistency.

  • 9

    Plate the pasta and top with the sliced chicken. Drizzle the creamy sauce over the top and serve with a generous side of roasted broccoli.