YOUR SOLIN GENERATED RECIPE
Chicken Alfredo Bake with Roasted Broccoli
Tender chicken breast and charred broccoli florets are tossed in a velvety, garlic-infused Greek yogurt Alfredo sauce and baked until bubbly and golden.
INGREDIENTS
4 oz chicken breast
2 cup broccoli florets
1 tsp extra virgin olive oil
0.25 cup plain Greek yogurt
2 tbsp grated Parmesan cheese
2 clove garlic
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp onion powder
PREPARATION
Preheat your oven to 400°F and lightly grease a small baking dish.
Cut the chicken breast into bite-sized pieces and season with the sea salt, black pepper, and onion powder.
Place the broccoli florets on a baking sheet, drizzle with olive oil, and roast for 12 minutes until they are slightly charred and tender.
In a medium mixing bowl, whisk together the plain Greek yogurt, minced garlic, and 1 tablespoon of the grated Parmesan cheese until smooth.
Add the seasoned chicken and the roasted broccoli to the yogurt mixture and stir until everything is thoroughly coated.
Transfer the mixture into the prepared baking dish and sprinkle the remaining 1 tablespoon of Parmesan cheese over the top.
Bake for 18-20 minutes until the chicken is fully cooked through and the sauce is bubbly and slightly browned on top.
Remove from the oven and let it rest for 2 minutes before serving to allow the sauce to set.