NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz spaghetti

1 cup broccoli florets

0.5 tbsp extra virgin olive oil

2 tbsp plain Greek yogurt

1 tbsp grated parmesan cheese

1 clove garlic

2 tbsp low-sodium chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F and toss the broccoli florets with half of the olive oil, a pinch of sea salt, and black pepper on a parchment-lined baking sheet.

• 2

  Roast the broccoli for 15 to 20 minutes until the edges are crispy and the stems are tender.

• 3

  Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until it reaches an al dente texture.

• 4

  While the pasta cooks, season the chicken breast with garlic powder, salt, and pepper, then sear it in a skillet with the remaining oil over medium-high heat until fully cooked through.

• 5

  In a small bowl, whisk together the Greek yogurt, grated parmesan, minced garlic, and chicken broth to create a smooth alfredo base.

• 6

  Drain the pasta, reserving two tablespoons of the cooking water, then return the spaghetti to the pot and toss with the chicken, yogurt sauce, and reserved water until creamy.

• 7

  Plate the chicken alfredo spaghetti and top with the charred roasted broccoli for a complete, clean-eating meal.