YOUR SOLIN GENERATED RECIPE
Healthy Creamy Chicken Alfredo with Roasted Broccoli
Enjoy a light yet satisfying dish blending tender chicken breast with a creamy, tangy Alfredo sauce made from nonfat Greek yogurt and a sprinkle of Parmesan, tossed with whole wheat pasta and perfectly roasted broccoli. This meal is both nutritious and flavorful, offering a balanced profile of protein, wholesome carbs, and healthy fats, ideal for a lean dinner option.
INGREDIENTS
4 oz Chicken Breast
2 oz dry Whole Wheat Pasta
1/4 cup Nonfat Greek Yogurt
1 tbsp Parmesan Cheese
1 cup Broccoli
1 tsp Olive Oil
1 clove Garlic
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F. Toss the broccoli with olive oil, salt, and pepper, and spread it evenly on a baking sheet.
Roast the broccoli in the oven for about 15-20 minutes until crisp-tender and slightly charred on the edges.
Meanwhile, season the chicken breast with salt and pepper. In a non-stick skillet over medium heat, cook the chicken for about 5-6 minutes per side until cooked through and lightly browned. Remove from the heat and slice into strips.
Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
In the same skillet, add the minced garlic and lightly sauté for about 30 seconds. Lower the heat and stir in the nonfat Greek yogurt and Parmesan cheese to create the Alfredo sauce. Adjust seasoning with salt and pepper.
Toss the cooked pasta in the creamy sauce until well coated. Plate the pasta, arrange the chicken slices on top, and garnish with the roasted broccoli.
Serve warm and enjoy your balanced, nutritious meal!