NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Brown rice pasta

1 cup Broccoli florets

0 tsp Olive oil

0.25 cup Plain Greek yogurt

1 tbsp Parmesan cheese

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then roast for 15 minutes until the edges are crispy and charred.

• 3

  While the broccoli roasts, cook the brown rice pasta in boiling water according to package directions, reserving 2 tablespoons of the pasta water before draining.

• 4

  Season the chicken breast with sea salt and black pepper, then sear in a skillet with the remaining olive oil over medium heat for 6-7 minutes per side until fully cooked.

• 5

  In a small bowl, whisk together the Greek yogurt, grated parmesan cheese, minced garlic, and lemon juice to create the sauce base.

• 6

  Slice the cooked chicken into bite-sized strips.

• 7

  Return the drained pasta to the skillet over low heat, adding the yogurt sauce, reserved pasta water, roasted broccoli, and sliced chicken.

• 8

  Toss everything together gently for 1 minute until the sauce is creamy and coats the pasta evenly.