NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.75 oz brown rice penne

1 cup broccoli florets

2 tbsp plain Greek yogurt

1 tbsp grated parmesan cheese

1 clove garlic

0.5 tsp ghee

2 tbsp chicken bone broth

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

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

• 2

  While pasta cooks, season the chicken breast with sea salt, black pepper, and dried oregano.

• 3

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

• 4

  Steam the broccoli florets in a steamer basket for 3-4 minutes until they are bright green and tender-crisp.

• 5

  In a small bowl, whisk together the Greek yogurt, grated parmesan, minced garlic, and chicken bone broth to create a smooth sauce base.

• 6

  Slice the cooked chicken into bite-sized strips.

• 7

  Drain the pasta, reserving a tablespoon of pasta water, and return the pasta to the pot over low heat.

• 8

  Fold in the yogurt sauce, chicken, and broccoli, tossing gently until the sauce coats everything evenly and is just warmed through.