NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz brown rice fettuccine

1 cup broccoli florets

0.25 cup plain Greek yogurt

1 tbsp parmesan cheese

1 clove garlic

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the brown rice fettuccine according to package instructions until al dente.

• 2

  While the pasta cooks, season the chicken breast with sea salt, black pepper, and garlic powder.

• 3

  Heat olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through, approximately 5-6 minutes per side.

• 4

  Remove the chicken from the skillet and let it rest for a few minutes before slicing into thin strips.

• 5

  In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant, then remove from heat.

• 6

  Steam the broccoli florets in a steamer basket or the microwave until bright green and tender-crisp.

• 7

  In a small bowl, whisk together the Greek yogurt and parmesan cheese with 2 tablespoons of the hot pasta water to create a smooth, creamy consistency.

• 8

  Drain the pasta and add it to the skillet along with the sliced chicken, steamed broccoli, and the yogurt sauce.

• 9

  Gently toss all ingredients over low heat for 1 minute until the sauce is well-combined and coats the noodles evenly.