NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

2 oz Whole Wheat Pasta (dry)

1 cup Broccoli

1/4 cup Non-Fat Greek Yogurt

1/4 cup Unsweetened Almond Milk

1 tsp Olive Oil

1 clove Garlic

Salt & Pepper to taste

PREPARATION

• 1

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

• 2

  Cut the broccoli into florets and toss with a drizzle of olive oil, salt, and pepper. Spread on a baking sheet and roast in the oven for 15-20 minutes until tender and slightly crispy.

• 3

  While the broccoli roasts, season the chicken breast with salt and pepper. In a skillet, heat a teaspoon of olive oil over medium heat and sauté a minced garlic clove until fragrant.

• 4

  Add the chicken breast to the skillet and cook for about 5-6 minutes per side or until thoroughly cooked and lightly browned. Remove the chicken and slice it into strips.

• 5

  In the meantime, cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

• 6

  In the same skillet, lower the heat and add the non-fat Greek yogurt and unsweetened almond milk, stirring to combine into a creamy sauce. Adjust seasoning with salt and pepper.

• 7

  Toss the cooked pasta in the creamy sauce, then add the sliced chicken and roasted broccoli. Mix well to combine all the flavors.

• 8

  Serve warm and enjoy your wholesome, protein-packed meal.