YOUR SOLIN GENERATED RECIPE
Spicy Cajun Chicken with Creamy Whole Wheat Pasta and Sautéed Veggies
Enjoy a balanced meal featuring tender, spicy Cajun-seasoned chicken breast paired with al dente whole wheat pasta tossed in a light, creamy Greek yogurt sauce. Sautéed bell peppers and zucchini add vibrant color and texture, making this dish as visually appealing as it is nutritious.
INGREDIENTS
4 oz Chicken Breast
1 cup cooked Whole Wheat Pasta
1/2 Red Bell Pepper
1/2 Zucchini
1 tsp Olive Oil
2 tbsp Low-Fat Greek Yogurt
1 tsp Cajun Spice Blend
PREPARATION
Pat the chicken breast dry and rub evenly with Cajun spice blend on both sides.
Heat a non-stick skillet over medium heat and add the seasoned chicken. Cook for about 5-6 minutes per side until the chicken is fully cooked and has a nice sear. Remove from heat and let it rest before slicing.
In the meantime, cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
Slice the red bell pepper and zucchini into thin strips. Heat a teaspoon of olive oil in another pan over medium heat and sauté the veggies for about 3-4 minutes until they are just tender but still crisp.
Mix the cooked pasta with the sautéed veggies. Stir in the low-fat Greek yogurt to create a light, creamy coating over the pasta and veggies.
Slice the rested Cajun chicken and serve it on top or alongside the creamy pasta and veggie medley.
Enjoy your balanced, flavorful meal that perfectly delivers on both taste and nutrition.