NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup fettuccine

0.25 cup plain Greek yogurt

1 tbsp parmesan cheese

0.5 tbsp olive oil

1 cup broccoli florets

1 clove garlic

1 tbsp lemon juice

1 tsp lemon zest

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 tbsp fresh parsley

PREPARATION

• 1

  Cook the fettuccine in salted water until al dente, adding the broccoli florets during the last 3 minutes of boiling.

• 2

  Season the chicken breast with sea salt, black pepper, and dried oregano on both sides.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through, about 5-6 minutes per side.

• 4

  Remove the chicken to rest, then lower the heat and sauté the minced garlic in the same pan for 30 seconds until fragrant.

• 5

  In a small bowl, whisk together the Greek yogurt, lemon juice, lemon zest, and parmesan cheese until smooth.

• 6

  Slice the chicken into strips and add it back to the pan along with the drained pasta, broccoli, and the yogurt sauce.

• 7

  Toss everything gently over low heat until the sauce is creamy and coats the noodles, then garnish with fresh parsley.