YOUR SOLIN GENERATED RECIPE
High-Protein Chicken Alfredo Pasta Bowl
Pan-seared chicken breast and tender broccoli tossed in a creamy, protein-packed Greek yogurt Alfredo sauce for a velvety and satisfying dinner bowl.
INGREDIENTS
3.5 oz Chicken breast
0.5 cup Cooked whole wheat penne pasta
1 cup Broccoli florets
0.25 cup Plain non-fat Greek yogurt
1 tbsp Grated parmesan cheese
1 tsp Extra virgin olive oil
1 clove Garlic
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
1 tbsp Fresh parsley
PREPARATION
Season the chicken breast evenly with the garlic powder, sea salt, and black pepper.
Heat the extra virgin olive oil in a skillet over medium-high heat and sear the chicken for 5 to 6 minutes per side until golden brown and cooked through.
Remove the chicken from the skillet and let it rest for 2 minutes before slicing it into thin strips.
Steam the broccoli florets for 3 to 4 minutes until they are tender-crisp and bright green.
In a small mixing bowl, whisk together the plain non-fat Greek yogurt, grated parmesan cheese, and minced garlic with 1 tablespoon of warm water until smooth.
In a large serving bowl, combine the cooked whole wheat penne pasta, steamed broccoli florets, and sliced chicken strips.
Pour the yogurt Alfredo sauce over the pasta mixture and toss gently until every ingredient is thoroughly coated and creamy.
Garnish the bowl with fresh chopped parsley and serve immediately while warm.