YOUR SOLIN GENERATED RECIPE
Creamy Lemon Garlic Chicken Pasta with Roasted Broccoli
Savor the vibrant flavors of tender lemon garlic chicken nestled over a light pasta base, draped in a creamy, tangy sauce, and paired with perfectly roasted broccoli. This dish delivers a delightful balance of zesty, savory, and creamy notes—ideal for any dinner where you crave comfort with a bright, fresh finish.
INGREDIENTS
4 ounces Chicken Breast
1/2 cup cooked Whole Wheat Pasta
1 cup Broccoli
1/4 cup Non-Fat Greek Yogurt
1 teaspoon Olive Oil
1 tablespoon Lemon Juice
2 cloves Garlic
1/4 cup Chicken Broth (low sodium)
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 425°F. Toss broccoli with half the olive oil, salt, and pepper. Spread on a baking sheet and roast for about 15-20 minutes until tender and slightly caramelized.
Season the chicken breast with salt and pepper. In a skillet over medium-high heat, add the remaining olive oil and sear the chicken for 4-5 minutes on each side until golden and cooked through. Let it rest, then slice into strips.
In the same skillet, lower the heat to medium and add the minced garlic. Sauté until fragrant, about 30 seconds.
Stir in the chicken broth and lemon juice to deglaze the pan, scraping up any browned bits. Allow the liquid to simmer for a minute.
Mix in the non-fat Greek yogurt to create a creamy sauce, stirring thoroughly to combine with the garlic-lemon mixture.
Add the cooked whole wheat pasta into the skillet, tossing to coat with the sauce. Adjust seasoning with salt and pepper if needed.
Plate the pasta, top with sliced chicken, and serve with a side of roasted broccoli.