YOUR SOLIN GENERATED RECIPE
Healthy Creamy Chicken Alfredo with Roasted Broccoli
Enjoy a lighter twist on classic Alfredo with tender chicken breast served atop zucchini noodles and roasted broccoli, all coated in a creamy yet healthy sauce made with nonfat Greek yogurt and a hint of parmesan. This dish balances flavors and textures, delivering a satisfying meal that’s perfect for a health-conscious dinner.
INGREDIENTS
6.5 oz Chicken Breast
1 cup Broccoli
1 cup Zucchini Noodles
1/3 cup Nonfat Greek Yogurt
1 tbsp Grated Parmesan Cheese
1 tsp Olive Oil
1 Garlic Clove
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F and line a baking sheet with parchment paper.
Toss the broccoli florets with olive oil, salt, and pepper. Spread them onto the baking sheet and roast in the oven for about 15-20 minutes until tender and slightly crispy around the edges.
While the broccoli roasts, season the chicken breast with salt and pepper. Heat a non-stick skillet over medium-high heat and cook the chicken for about 5-7 minutes per side or until thoroughly cooked. Remove from heat and let it rest for a few minutes before slicing.
In the same skillet over low heat, add the minced garlic and saute for about 30 seconds until fragrant.
Add the zucchini noodles to the skillet just to warm them slightly, about 1-2 minutes. Then lower the heat and stir in the nonfat Greek yogurt and grated Parmesan cheese to create a light creamy sauce. Mix gently to coat the noodles without overcooking the yogurt.
Slice the cooked chicken breast into strips and combine with the zucchini noodles and garlic mixture. Toss everything together and adjust seasoning with salt and pepper to taste.
Plate the creamy chicken alfredo mixture alongside the roasted broccoli. Serve immediately and enjoy your healthy, protein-packed meal.