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

Savor a lighter twist on a classic favorite with tender chicken, vibrant zucchini noodles, and a creamy, tangy alfredo sauce crafted with nonfat Greek yogurt and a touch of Parmesan. This dish offers a rich, indulgent flavor while keeping the calories and fat in check, making it a delightful yet healthy option for dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

336kcal
Protein
48.6g
Fat
10.5g
Carbs
11.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Zucchini

1/3 cup Nonfat Greek Yogurt

1 tbsp Parmesan Cheese

1 tsp Olive Oil

2 cloves Garlic

1/4 cup Low-Sodium Chicken Broth

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Slice the zucchini into noodles using a spiralizer or a vegetable peeler, and set aside.

  • 2

    Season the chicken breast with salt and pepper. Heat olive oil in a skillet over medium heat and cook the chicken for about 5-6 minutes per side until fully cooked. Remove from skillet and slice into strips.

  • 3

    In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Pour in the low-sodium chicken broth and let simmer for 2 minutes.

  • 4

    Reduce the heat to low and stir in the nonfat Greek yogurt, mixing well to create a creamy sauce. Add the Parmesan cheese and adjust seasoning with salt and pepper.

  • 5

    Toss in the zucchini noodles into the sauce, coating them gently. Allow the noodles to warm through for 1-2 minutes, ensuring they remain crisp.

  • 6

    Plate the zucchini noodles and top with the sliced chicken. Drizzle any remaining sauce over the top and serve immediately.

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

Savor a lighter twist on a classic favorite with tender chicken, vibrant zucchini noodles, and a creamy, tangy alfredo sauce crafted with nonfat Greek yogurt and a touch of Parmesan. This dish offers a rich, indulgent flavor while keeping the calories and fat in check, making it a delightful yet healthy option for dinner.

NUTRITION

336kcal
Protein
48.6g
Fat
10.5g
Carbs
11.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Zucchini

1/3 cup Nonfat Greek Yogurt

1 tbsp Parmesan Cheese

1 tsp Olive Oil

2 cloves Garlic

1/4 cup Low-Sodium Chicken Broth

Salt & Pepper to taste

PREPARATION

  • 1

    Slice the zucchini into noodles using a spiralizer or a vegetable peeler, and set aside.

  • 2

    Season the chicken breast with salt and pepper. Heat olive oil in a skillet over medium heat and cook the chicken for about 5-6 minutes per side until fully cooked. Remove from skillet and slice into strips.

  • 3

    In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Pour in the low-sodium chicken broth and let simmer for 2 minutes.

  • 4

    Reduce the heat to low and stir in the nonfat Greek yogurt, mixing well to create a creamy sauce. Add the Parmesan cheese and adjust seasoning with salt and pepper.

  • 5

    Toss in the zucchini noodles into the sauce, coating them gently. Allow the noodles to warm through for 1-2 minutes, ensuring they remain crisp.

  • 6

    Plate the zucchini noodles and top with the sliced chicken. Drizzle any remaining sauce over the top and serve immediately.