NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Protein spaghetti

4 oz Chicken breast

0.25 cup Plain Greek yogurt

1 tbsp Grated parmesan cheese

1 cup Broccoli florets

1 tbsp Coconut aminos

0.5 tsp Sesame oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Olive oil

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the protein spaghetti according to package directions, reserving two tablespoons of pasta water before draining.

• 2

  Season the chicken breast with sea salt and black pepper.

• 3

  Heat the olive oil in a skillet over medium-high heat and cook the chicken until golden brown and cooked through, then slice into strips.

• 4

  In a separate small pan, heat the sesame oil and sauté the broccoli florets and minced garlic until the broccoli is bright green and tender-crisp.

• 5

  Pour the coconut aminos over the broccoli, stirring for 1 minute until the sauce reduces into a light glaze.

• 6

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

• 7

  Toss the cooked spaghetti and sliced chicken with the yogurt sauce until every strand is evenly coated.

• 8

  Plate the creamy alfredo pasta alongside the teriyaki-glazed broccoli and serve immediately.