NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz whole wheat penne pasta

1.5 cup broccoli florets

1 tsp olive oil

2 tbsp plain nonfat Greek yogurt

1 tbsp grated parmesan cheese

1 tbsp fresh lemon juice

0.5 tsp lemon zest

1 clove garlic

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and toss the broccoli florets with half of the olive oil and a pinch of sea salt.

• 2

  Spread the broccoli on a parchment-lined baking sheet and roast for 15-18 minutes until the edges are crispy and tender.

• 3

  Bring a pot of salted water to a boil and cook the penne according to package directions until al dente, reserving two tablespoons of pasta water before draining.

• 4

  Season the chicken breast with sea salt, black pepper, and dried oregano, then pan-sear in the remaining olive oil over medium heat until golden and cooked through.

• 5

  In a small mixing bowl, whisk together the Greek yogurt, lemon juice, lemon zest, minced garlic, and parmesan cheese with the reserved pasta water to create a sauce.

• 6

  Slice the cooked chicken into strips and toss with the penne, roasted broccoli, and the creamy lemon sauce until every ingredient is thoroughly coated.