NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1 cup Broccoli florets

0.5 tbsp Extra virgin olive oil

1 oz Dry brown rice penne pasta

0.25 cup Nonfat plain 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

PREPARATION

• 1

  Preheat oven to 400°F and toss broccoli with half the olive oil, sea salt, and black pepper on a baking sheet.

• 2

  Roast the broccoli for 15-18 minutes until the edges are golden and tender.

• 3

  Boil the brown rice penne in salted water according to package directions, reserving two tablespoons of the pasta water before draining.

• 4

  Season the chicken with garlic powder and remaining salt and pepper, then sauté in the rest of the olive oil over medium heat until cooked through.

• 5

  Whisk together the Greek yogurt, parmesan, and minced garlic in a small bowl, adding the reserved pasta water to reach a silky consistency.

• 6

  Combine the cooked pasta, sliced chicken, and roasted broccoli in the pan, then fold in the yogurt sauce over low heat until evenly coated.