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 traditional chicken alfredo with tender grilled chicken breast paired with fresh, spiralized zucchini noodles tossed in a creamy, tangy sauce of nonfat Greek yogurt and a hint of Parmesan. This dish provides a satisfying blend of comfort and refreshment with a vibrant, garlicky finish.

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NUTRITION

338kcal
Protein
48.7g
Fat
11.2g
Carbs
12.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Zucchini (spiralized)

1/2 cup Nonfat Greek Yogurt

2 Tbsp Grated Parmesan Cheese

1 tsp Olive Oil

2 cloves Garlic (minced)

1 Tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat a nonstick skillet over medium heat and add olive oil.

  • 2

    Season the chicken breast with salt and pepper. Sauté the chicken until fully cooked, about 5-6 minutes per side, until the internal temperature reaches 165°F. Remove from the skillet and let it rest before slicing.

  • 3

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

  • 4

    Add the spiralized zucchini noodles to the skillet and cook for 2-3 minutes, stirring gently to warm them without making them mushy.

  • 5

    In a small bowl, combine the nonfat Greek yogurt, grated Parmesan cheese, and lemon juice. Stir until smooth.

  • 6

    Return the sliced chicken to the skillet, then drizzle the creamy sauce over the chicken and zucchini noodles. Toss gently to coat all ingredients. Warm the mixture for another 1-2 minutes, ensuring the sauce is heated through without boiling.

  • 7

    Taste and adjust seasonings with additional salt and pepper if needed. 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 traditional chicken alfredo with tender grilled chicken breast paired with fresh, spiralized zucchini noodles tossed in a creamy, tangy sauce of nonfat Greek yogurt and a hint of Parmesan. This dish provides a satisfying blend of comfort and refreshment with a vibrant, garlicky finish.

NUTRITION

338kcal
Protein
48.7g
Fat
11.2g
Carbs
12.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Zucchini (spiralized)

1/2 cup Nonfat Greek Yogurt

2 Tbsp Grated Parmesan Cheese

1 tsp Olive Oil

2 cloves Garlic (minced)

1 Tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat a nonstick skillet over medium heat and add olive oil.

  • 2

    Season the chicken breast with salt and pepper. Sauté the chicken until fully cooked, about 5-6 minutes per side, until the internal temperature reaches 165°F. Remove from the skillet and let it rest before slicing.

  • 3

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

  • 4

    Add the spiralized zucchini noodles to the skillet and cook for 2-3 minutes, stirring gently to warm them without making them mushy.

  • 5

    In a small bowl, combine the nonfat Greek yogurt, grated Parmesan cheese, and lemon juice. Stir until smooth.

  • 6

    Return the sliced chicken to the skillet, then drizzle the creamy sauce over the chicken and zucchini noodles. Toss gently to coat all ingredients. Warm the mixture for another 1-2 minutes, ensuring the sauce is heated through without boiling.

  • 7

    Taste and adjust seasonings with additional salt and pepper if needed. Serve immediately.