NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.25 cup brown rice pasta

1 cup broccoli florets

0.25 cup plain Greek yogurt

1.5 tbsp parmesan cheese

2 cloves garlic

0.5 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

2 tbsp water

PREPARATION

• 1

  Bring a large pot of water to a boil and cook the brown rice pasta until al dente, about 8-10 minutes.

• 2

  Reserve 2 tablespoons of the starchy cooking water, then drain the pasta and set it aside.

• 3

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

• 4

  Heat olive oil in a skillet over medium heat and cook the chicken until browned and the internal temperature reaches 165°F.

• 5

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

• 6

  In the same skillet, add the broccoli florets and minced garlic, sautéing for 3 minutes until the broccoli is bright and tender.

• 7

  In a small mixing bowl, whisk together the Greek yogurt, parmesan cheese, and reserved pasta water until smooth.

• 8

  Return the sliced chicken and cooked pasta to the skillet with the broccoli.

• 9

  Turn the heat to low and pour in the yogurt mixture, tossing everything together until the sauce is creamy and coats the pasta.

• 10

  Serve immediately topped with fresh chopped parsley.