YOUR SOLIN GENERATED RECIPE
Creamy Lemon Herb Chicken Pasta with Roasted Broccoli
Enjoy a light yet satisfying meal featuring tender chicken, whole wheat pasta bathed in a tangy creamy lemon herb sauce, and perfectly roasted broccoli. This dish delivers a zesty burst of flavor with refreshing herbs enhanced by a subtle creaminess that ties the pasta and roasted vegetables together.
INGREDIENTS
3 oz Chicken Breast
0.5 cup cooked Whole Wheat Pasta
2 tbsp Nonfat Greek Yogurt
1 tbsp Lemon Juice
2 tbsp Fresh Mixed Herbs (Basil & Parsley)
1 clove Garlic, minced
1 tsp Olive Oil
1 cup chopped Broccoli
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F. Toss the chopped broccoli with a pinch of salt, pepper, and a drizzle of olive oil, then spread evenly on a baking sheet. Roast for about 15-20 minutes until edges are slightly crispy.
Season the chicken breast with salt and pepper. In a skillet, heat a small amount of olive oil over medium heat and cook the chicken for approximately 6-7 minutes per side until fully cooked and lightly browned. Remove from heat and slice into strips.
Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
In a small bowl, whisk together nonfat Greek yogurt, lemon juice, minced garlic, and chopped fresh herbs. Adjust seasoning with salt and pepper.
Combine the pasta, sliced chicken, and roasted broccoli in a large bowl. Drizzle the creamy lemon herb sauce over the mixture and gently toss until evenly coated.
Serve immediately, enjoying the refreshing flavors and balanced textures of this light yet satisfying meal.