YOUR SOLIN GENERATED RECIPE
Creamy Garlic Chicken Alfredo with Roasted Veggies
Savor the rich, creamy delight of tender chicken breast dressed in a garlic-infused alfredo sauce, elevated by fresh roasted veggies. This dish balances zesty garlic and a light creamy texture with perfectly roasted seasonal vegetables, offering a fulfilling meal that’s as nutritious as it is delicious.
INGREDIENTS
4 oz Chicken Breast
1/4 cup Nonfat Greek Yogurt
2 tbsp grated Parmesan Cheese
1 cup Mixed Roasted Veggies
1/2 tbsp Olive Oil
1 clove minced Garlic
Salt and Pepper, to taste
PREPARATION
Preheat your oven to 400°F for the roasted veggies.
Prepare the veggies by tossing a mix of chopped broccoli, zucchini, and red bell pepper with a drizzle of olive oil, a pinch of salt, and pepper. Spread them on a baking sheet and roast for 15-20 minutes until tender and slightly charred.
Season the chicken breast lightly with salt and pepper. In a skillet over medium heat, add a tiny drizzle of olive oil and minced garlic. Sauté until fragrant, then add the chicken breast. Cook for about 5-6 minutes per side until the internal temperature reaches 165°F.
Remove the chicken from the skillet and let it rest for a few minutes before slicing it thinly.
In the same skillet, lower the heat and stir in the nonfat Greek yogurt. Allow it to warm gently without boiling, stirring in the grated Parmesan cheese to create a creamy garlic alfredo sauce. Adjust seasoning with salt and pepper as needed.
Plate the roasted veggies, top with sliced chicken, and drizzle the creamy garlic alfredo sauce over the dish.
Serve warm and enjoy your nutritious, protein-packed meal.