NUTRITION

SERVINGS

INGREDIENTS

4 ounces Chicken Breast

1 cup Whole Wheat Pasta (cooked)

1 cup Broccoli, cut into florets

2 cloves Garlic, minced

1/4 cup Nonfat Greek Yogurt

1 teaspoon Olive Oil

PREPARATION

• 1

  Preheat the oven to 425°F for roasting the broccoli.

• 2

  Toss the broccoli florets with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 15-20 minutes until crispy and slightly charred.

• 3

  While the broccoli roasts, cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

• 4

  Season the chicken breast with salt and pepper. In a skillet over medium heat, add a teaspoon of olive oil and sauté the chicken for about 5-6 minutes per side, or until fully cooked and lightly browned.

• 5

  Remove the chicken from the skillet and let it rest before slicing into strips.

• 6

  In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant.

• 7

  Lower the heat and stir in the nonfat Greek yogurt to create a creamy sauce. Optionally, add a splash of pasta water to loosen the sauce if needed.

• 8

  Toss the cooked pasta in the creamy garlic sauce, then fold in the sliced chicken.

• 9

  Plate the creamy chicken pasta and top with the crispy roasted broccoli. Enjoy your balanced and delicious meal!