NUTRITION

SERVINGS

INGREDIENTS

3 oz Chicken breast

1.5 oz Whole wheat penne pasta

1 cup Broccoli florets

0.5 cup Red bell pepper

1 tsp Extra virgin olive oil

0.13 cup Plain non-fat Greek yogurt

1 tbsp Grated parmesan cheese

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Toss the broccoli florets and sliced red bell pepper with the olive oil, half of the sea salt, and half of the black pepper on the prepared sheet.

• 3

  Roast the vegetables for 15-18 minutes until the broccoli edges are slightly charred and the peppers are tender.

• 4

  While vegetables roast, cook the whole wheat penne in a pot of boiling salted water according to package directions, reserving 2 tablespoons of pasta water before draining.

• 5

  Season the chicken breast with garlic powder and the remaining salt and pepper, then sear in a non-stick skillet over medium-high heat for 5-6 minutes per side until cooked through.

• 6

  Remove chicken from the pan, let it rest for 3 minutes, then slice into thin strips.

• 7

  In a small bowl, whisk together the Greek yogurt, grated parmesan, and minced garlic until smooth.

• 8

  Return the drained pasta to the pot over low heat, stirring in the yogurt mixture and reserved pasta water until a creamy sauce forms.

• 9

  Gently fold in the roasted vegetables and sliced chicken, then garnish with fresh parsley before serving warm.