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 the classic Chicken Alfredo by swapping heavy cream for Greek yogurt and low-fat milk, combined with tender grilled chicken and refreshing zucchini noodles. This dish delivers comfort with a creamy texture while keeping calories and protein in check.

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NUTRITION

350kcal
Protein
47.5g
Fat
10.8g
Carbs
15.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Zucchini

1/4 cup Low-Fat Greek Yogurt

1/4 cup Low-Fat Milk

1 tablespoon Parmesan Cheese

1 teaspoon Olive Oil

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Start by spiralizing the zucchini to create noodles and set them aside.

  • 2

    Season the chicken breast with salt and pepper. Heat the olive oil in a skillet over medium-high heat and cook the chicken for about 4-5 minutes on each side until fully cooked and lightly browned. Remove from the skillet and let rest.

  • 3

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

  • 4

    Lower the heat to medium-low, then add the low-fat milk and Greek yogurt, stirring continuously to create a smooth, creamy sauce. Allow the mixture to warm gently without boiling.

  • 5

    Stir in the grated Parmesan cheese and adjust seasoning with salt and pepper.

  • 6

    Slice the cooked chicken into strips and add it along with the zucchini noodles into the sauce. Toss gently to coat everything evenly in the creamy mixture.

  • 7

    Heat for an additional 1-2 minutes to combine flavors, then 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

Enjoy a lighter twist on the classic Chicken Alfredo by swapping heavy cream for Greek yogurt and low-fat milk, combined with tender grilled chicken and refreshing zucchini noodles. This dish delivers comfort with a creamy texture while keeping calories and protein in check.

NUTRITION

350kcal
Protein
47.5g
Fat
10.8g
Carbs
15.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Zucchini

1/4 cup Low-Fat Greek Yogurt

1/4 cup Low-Fat Milk

1 tablespoon Parmesan Cheese

1 teaspoon Olive Oil

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Start by spiralizing the zucchini to create noodles and set them aside.

  • 2

    Season the chicken breast with salt and pepper. Heat the olive oil in a skillet over medium-high heat and cook the chicken for about 4-5 minutes on each side until fully cooked and lightly browned. Remove from the skillet and let rest.

  • 3

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

  • 4

    Lower the heat to medium-low, then add the low-fat milk and Greek yogurt, stirring continuously to create a smooth, creamy sauce. Allow the mixture to warm gently without boiling.

  • 5

    Stir in the grated Parmesan cheese and adjust seasoning with salt and pepper.

  • 6

    Slice the cooked chicken into strips and add it along with the zucchini noodles into the sauce. Toss gently to coat everything evenly in the creamy mixture.

  • 7

    Heat for an additional 1-2 minutes to combine flavors, then serve immediately.