NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz dry brown rice penne

1 cup broccoli florets

0.5 tbsp olive oil

2 cloves garlic

0.25 cup plain Greek yogurt

2 tbsp grated parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the brown rice penne according to package directions until al dente.

• 2

  While the pasta cooks, heat the olive oil in a large skillet over medium heat.

• 3

  Season the chicken breast with half the salt and pepper, then sauté until golden and cooked through, about 5-7 minutes per side.

• 4

  Remove the chicken from the skillet to rest, then slice into thin bite-sized strips.

• 5

  In the same skillet, add the minced garlic and broccoli florets with a splash of water, covering to steam for 3 minutes until tender-crisp.

• 6

  Lower the heat to low and stir in the Greek yogurt, parmesan cheese, and remaining salt and pepper until a smooth, creamy sauce forms.

• 7

  Toss the cooked pasta and sliced chicken into the skillet, coating everything thoroughly in the garlic-parmesan sauce.

• 8

  Garnish with fresh chopped parsley and serve immediately.