YOUR SOLIN GENERATED RECIPE
Creamy Chicken Alfredo with Roasted Broccoli
Enjoy a light, yet satisfying dish featuring tender chicken breast paired with a creamy, Greek yogurt-based Alfredo sauce and perfectly roasted broccoli. This balanced meal offers comfort and energy without compromising on flavor, ideal for a wholesome dinner that aligns with your nutritional goals.
INGREDIENTS
4 oz Chicken Breast
1/2 cup Whole Wheat Pasta (cooked)
1 cup Broccoli (roasted)
1/4 cup Greek Yogurt (2% Fat)
1 tsp Olive Oil
1 clove Garlic
1/4 cup Low-Sodium Chicken Broth
Pinch Black Pepper
PREPARATION
Preheat the oven to 400°F.
Season the chicken breast with a pinch of black pepper. Heat a skillet over medium heat with the olive oil and sear the chicken on both sides until lightly browned (about 3-4 minutes per side). Finish cooking in the oven if needed until internal temperature reaches 165°F.
Meanwhile, toss the broccoli florets with a little olive oil, salt, and pepper, and roast in the oven for 15-20 minutes until tender and slightly charred.
Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
In a small saucepan, sauté minced garlic in a tiny bit of olive oil until fragrant. Add the low-sodium chicken broth and bring to a simmer.
Stir in the Greek yogurt gradually to create a creamy, light Alfredo sauce. Allow the sauce to heat through on low heat without boiling to avoid curdling.
Slice the chicken into strips. In a bowl, combine the pasta, chicken slices, roasted broccoli, and the Alfredo sauce. Toss gently until everything is well coated.
Serve warm and enjoy your balanced, protein-packed meal.