Lightened-Up Creamy Chicken Alfredo with Zucchini Noodles

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

Lightened-Up Creamy Chicken Alfredo with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Lightened-Up Creamy Chicken Alfredo with Zucchini Noodles

Enjoy a lighter twist on the classic Chicken Alfredo with tender grilled chicken, fresh zucchini noodles, and a velvety, creamy sauce made from low-fat milk and Greek yogurt. This dish brings a delightful blend of savory flavors and a satisfying texture, making it a perfect choice for a wholesome yet indulgent meal.

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NUTRITION

379kcal
Protein
50.6g
Fat
12.1g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 medium Zucchinis (spiralized)

1/2 cup Low-Fat Milk

1/4 cup Nonfat Greek Yogurt

1 tablespoon Grated Parmesan Cheese

1 clove Garlic

1 teaspoon Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Season the chicken breast with salt and pepper. Heat the olive oil in a skillet over medium heat and cook the chicken for about 5-6 minutes on each side, until fully cooked and lightly browned. Remove from pan and set aside.

  • 2

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

  • 3

    Pour in the low-fat milk and bring to a simmer. Stir in the nonfat Greek yogurt gradually to form a creamy sauce. Add salt and pepper as desired.

  • 4

    Using a spiralizer or vegetable peeler, create zucchini noodles from 2 medium zucchinis. Add the zucchini noodles to the skillet and gently toss them in the sauce over low heat for 2-3 minutes, just to warm them without losing their crunch.

  • 5

    Slice the cooked chicken into strips and add them back to the skillet. Stir to combine all ingredients and let the flavors meld for another 2 minutes.

  • 6

    Finish by sprinkling grated Parmesan cheese over the dish and serve immediately.

Lightened-Up Creamy Chicken Alfredo with Zucchini Noodles

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

Lightened-Up Creamy Chicken Alfredo with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Lightened-Up Creamy Chicken Alfredo with Zucchini Noodles

Enjoy a lighter twist on the classic Chicken Alfredo with tender grilled chicken, fresh zucchini noodles, and a velvety, creamy sauce made from low-fat milk and Greek yogurt. This dish brings a delightful blend of savory flavors and a satisfying texture, making it a perfect choice for a wholesome yet indulgent meal.

NUTRITION

379kcal
Protein
50.6g
Fat
12.1g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 medium Zucchinis (spiralized)

1/2 cup Low-Fat Milk

1/4 cup Nonfat Greek Yogurt

1 tablespoon Grated Parmesan Cheese

1 clove Garlic

1 teaspoon Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Season the chicken breast with salt and pepper. Heat the olive oil in a skillet over medium heat and cook the chicken for about 5-6 minutes on each side, until fully cooked and lightly browned. Remove from pan and set aside.

  • 2

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

  • 3

    Pour in the low-fat milk and bring to a simmer. Stir in the nonfat Greek yogurt gradually to form a creamy sauce. Add salt and pepper as desired.

  • 4

    Using a spiralizer or vegetable peeler, create zucchini noodles from 2 medium zucchinis. Add the zucchini noodles to the skillet and gently toss them in the sauce over low heat for 2-3 minutes, just to warm them without losing their crunch.

  • 5

    Slice the cooked chicken into strips and add them back to the skillet. Stir to combine all ingredients and let the flavors meld for another 2 minutes.

  • 6

    Finish by sprinkling grated Parmesan cheese over the dish and serve immediately.