Creamy Lightened-Up Chicken Alfredo with Zucchini Noodles

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Lightened-Up Chicken Alfredo with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Creamy Lightened-Up Chicken Alfredo with Zucchini Noodles

Enjoy a lighter twist on a classic comfort dish with tender chicken breast, fresh zucchini noodles, and a creamy sauce made with Greek yogurt and a hint of Parmesan. This dish is satisfying with a balance of lean protein and low calories, perfect for a wholesome breakfast, lunch, or dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

338kcal
Protein
42.4g
Fat
10.9g
Carbs
19.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Zucchini

1/4 cup Nonfat Greek Yogurt

1/4 cup Low-Fat Milk

2 tbsp Parmesan Cheese

1 tsp Olive Oil

2 cloves Garlic

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Using a spiralizer or vegetable peeler, create noodles from the zucchini and set aside.

  • 2

    Season the chicken breast with salt and pepper. In a nonstick skillet, heat olive oil over medium heat and cook the chicken for about 5-6 minutes per side until cooked through. Remove from the skillet and let rest before slicing.

  • 3

    In the same skillet, add minced garlic and sauté until fragrant, about 30 seconds.

  • 4

    Reduce the heat to low and stir in the nonfat Greek yogurt, low-fat milk, and Parmesan cheese. Whisk together until a creamy sauce forms. Adjust seasoning with salt and pepper.

  • 5

    Add the zucchini noodles to the skillet, gently tossing them in the sauce until just warmed through. Avoid overcooking to maintain a firm texture.

  • 6

    Slice the chicken breast and serve over the zucchini noodles with extra garnish of Parmesan if desired.

Creamy Lightened-Up Chicken Alfredo with Zucchini Noodles

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Lightened-Up Chicken Alfredo with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Creamy Lightened-Up Chicken Alfredo with Zucchini Noodles

Enjoy a lighter twist on a classic comfort dish with tender chicken breast, fresh zucchini noodles, and a creamy sauce made with Greek yogurt and a hint of Parmesan. This dish is satisfying with a balance of lean protein and low calories, perfect for a wholesome breakfast, lunch, or dinner.

NUTRITION

338kcal
Protein
42.4g
Fat
10.9g
Carbs
19.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Zucchini

1/4 cup Nonfat Greek Yogurt

1/4 cup Low-Fat Milk

2 tbsp Parmesan Cheese

1 tsp Olive Oil

2 cloves Garlic

Salt & Pepper to taste

PREPARATION

  • 1

    Using a spiralizer or vegetable peeler, create noodles from the zucchini and set aside.

  • 2

    Season the chicken breast with salt and pepper. In a nonstick skillet, heat olive oil over medium heat and cook the chicken for about 5-6 minutes per side until cooked through. Remove from the skillet and let rest before slicing.

  • 3

    In the same skillet, add minced garlic and sauté until fragrant, about 30 seconds.

  • 4

    Reduce the heat to low and stir in the nonfat Greek yogurt, low-fat milk, and Parmesan cheese. Whisk together until a creamy sauce forms. Adjust seasoning with salt and pepper.

  • 5

    Add the zucchini noodles to the skillet, gently tossing them in the sauce until just warmed through. Avoid overcooking to maintain a firm texture.

  • 6

    Slice the chicken breast and serve over the zucchini noodles with extra garnish of Parmesan if desired.