YOUR SOLIN GENERATED RECIPE
Creamy Chicken Pasta with Roasted Broccoli
A comforting dish that marries tender chicken, whole wheat pasta, and perfectly roasted broccoli coated in a light, creamy Greek yogurt sauce with a hint of garlic and lemon. This balanced meal is designed to satisfy both your hunger and your nutritional goals.
INGREDIENTS
4 oz Chicken Breast
2 oz dry Whole Wheat Pasta
1 cup chopped Broccoli
1/4 cup Non-Fat Greek Yogurt
1 tsp Olive Oil
1 clove Garlic
1 tbsp Lemon Juice
Salt & Pepper to taste
PREPARATION
Preheat the oven to 400°F.
Toss the chopped broccoli with olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes until tender and slightly crispy around the edges.
Season the chicken breast with salt and pepper. In a skillet, cook the chicken over medium heat until golden and cooked through, about 6-7 minutes per side. Once cooked, dice the chicken into bite-sized pieces.
Meanwhile, cook the whole wheat pasta in a pot of boiling water according to package instructions until al dente. Drain and set aside.
In a small bowl, mix the non-fat Greek yogurt with minced garlic and lemon juice. Adjust seasoning with a pinch of salt and pepper.
Combine the cooked pasta, diced chicken, and roasted broccoli in a large bowl. Stir in the yogurt mixture until evenly coated, creating a creamy sauce.
Serve warm and enjoy your balanced, protein-packed creamy chicken pasta with roasted broccoli.