Healthy Creamy Chicken Alfredo with Roasted Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Healthy Creamy Chicken Alfredo with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Chicken Alfredo with Roasted Broccoli

Enjoy a wholesome dinner featuring tender chicken breast and whole wheat pasta draped in a light, creamy Alfredo sauce innovatively crafted with nonfat Greek yogurt, almond milk, and a hint of parmesan. Roasted broccoli adds a burst of freshness and crunch, making every bite a delightful blend of savory and subtly creamy textures.

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NUTRITION

458kcal
Protein
45.9g
Fat
10g
Carbs
53.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Whole Wheat Pasta (cooked)

1/4 cup Nonfat Greek Yogurt

1/4 cup Unsweetened Almond Milk

1 tbsp Parmesan Cheese

1 cup Broccoli

1 tsp Olive Oil

1 Garlic Clove

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with olive oil, salt, and pepper on a baking sheet. Roast for 15-20 minutes until tender and slightly crisp.

  • 3

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

  • 4

    Season the chicken breast with salt and pepper. Sauté in a nonstick pan over medium heat with a little spray or minimal oil until fully cooked, about 5-6 minutes per side. Remove from heat and slice into strips.

  • 5

    In a small saucepan, combine nonfat Greek yogurt, unsweetened almond milk, minced garlic, and Parmesan cheese. Warm gently over low heat, stirring continuously until smooth and slightly thickened. Do not boil to prevent curdling.

  • 6

    Combine the cooked pasta with the creamy sauce, then add the sliced chicken. Toss until evenly coated.

  • 7

    Plate the pasta and chicken mixture and top with the roasted broccoli. Adjust salt and pepper to taste, and serve warm.

Healthy Creamy Chicken Alfredo with Roasted Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Healthy Creamy Chicken Alfredo with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Chicken Alfredo with Roasted Broccoli

Enjoy a wholesome dinner featuring tender chicken breast and whole wheat pasta draped in a light, creamy Alfredo sauce innovatively crafted with nonfat Greek yogurt, almond milk, and a hint of parmesan. Roasted broccoli adds a burst of freshness and crunch, making every bite a delightful blend of savory and subtly creamy textures.

NUTRITION

458kcal
Protein
45.9g
Fat
10g
Carbs
53.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Whole Wheat Pasta (cooked)

1/4 cup Nonfat Greek Yogurt

1/4 cup Unsweetened Almond Milk

1 tbsp Parmesan Cheese

1 cup Broccoli

1 tsp Olive Oil

1 Garlic Clove

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with olive oil, salt, and pepper on a baking sheet. Roast for 15-20 minutes until tender and slightly crisp.

  • 3

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

  • 4

    Season the chicken breast with salt and pepper. Sauté in a nonstick pan over medium heat with a little spray or minimal oil until fully cooked, about 5-6 minutes per side. Remove from heat and slice into strips.

  • 5

    In a small saucepan, combine nonfat Greek yogurt, unsweetened almond milk, minced garlic, and Parmesan cheese. Warm gently over low heat, stirring continuously until smooth and slightly thickened. Do not boil to prevent curdling.

  • 6

    Combine the cooked pasta with the creamy sauce, then add the sliced chicken. Toss until evenly coated.

  • 7

    Plate the pasta and chicken mixture and top with the roasted broccoli. Adjust salt and pepper to taste, and serve warm.