Chicken & Broccoli Alfredo

As you have probably learned by now, I am a huge Chinese food freak! Chicken and broccoli used to me my go-to meal (I have since fell in love with beef and broccoli).

When I found this 21 Day Fix approved chicken and broccoli with Alfredo sauce, I was ecstatic!

This recipe uses Greek yogurt and almond milk instead of heavy cream and butter. You will not miss the high-calorie taste! Plus, everything goes into 1 pan, which eases my hatred of doing dishes!

• 1 lb chicken breast, cut into strips
• 1 Tbs coconut oil
• 4 cups broccoli, chopped
• 1 small onion, diced
• 2-3 garlic cloves, grated
• 1/2 cup Greek yogurt
• 1 cup almond milk
• 3/4 cup Parmesan
• 3/4 cup mozzarella
• 1 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp pepper

Heat coconut oil in a large skillet that can be fitted with a lid.

Add the onion and garlic and cook until translucent, about 5 minutes.

Add the chicken and sauté until almost cooked all the way through.

Add the broccoli and sauté another 5-10 minutes.

Meanwhile, in a small bowl, whisk together the yogurt, milk, cheese, and spices.

Add to the skillet and let simmer until chicken is cooked through, broccoli is tender, and sauce has thickened, about 10 minutes.

I baked an organic spaghetti squash to go along with the chicken and broccoli.

Preheat the oven to 350°

Cut the squash in half, long ways, and scoop out the innards.

Drizzle the inside with EVOO, salt, and pepper.

Bake for about an hour.

Using a fork, scrape the inside out to make your spaghetti!

21 Day Fix: 1 Red, 1 Yellow, 1 Blue, 1/2 Green, 1 tsp